The Chemical Composition Of Foods(second Edition)

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PRIVY COUNCIL
MEDICAL RESEARCH COUNCIL
SPECIAL REPORT SERIES No. 235
THE
CHEMICAL
OF
COMPOSITION
FOODS
by
R. A. McCANCE AND E. M. WIDDOWSON
SECOND EDITION
Crown Copyright Reserved
LONDON: HIS MAJESTY'S STATIONERY OFFICE
1946
Price 6s. Od, net
Vairusu Daimal Classificacion 4.22:40

MEDICAL RESEARCH COUNCIL
The Rt. Hon. LORD BALFOUR OF BURLEIGH, D.L. (Chairman).
Sir WILLIAM GOODENOUGH, Bart., D.L., J.P. (Treasurer).
Sir CHARLES ALACANDREW, T.D., M.P:
Sir HENRY H. DALE, O.M., G.B.E., MD., F.R.C.P., F.R.S.
Professor D. KEILIN, Sc.D., F.R.S,
Professor F. C. BARTLETT, C.B.E., F.R.S.
Professor L. J. WITTS, M.D., F.R.C.P.
Professor J. R. LEARMONTH, C.B E., Ch.M., F.R.C.S.E.
A. N. DRURY, C.B.E., M.D., F.R.S.
Professor J. C. SPENCE, M.C., M.D., F.R.C.P.
Professor P. A. BUXTON, M.R C.S., F.R.S.
Professor Sir Alexander FLEMING, M.B., F.R.C.S., F.R.C.P., F.R.S.
Sir EDWARD MELLANBY, K.C.B., M.D., F.R.C.P., F.R.S. (Secretary).

PREFACE ir The nutritional and dietetic treatment of discasc, as well as rescarch into problems of human nutrition, demands an exact knowledge of the chemical composition of food. The pioneering investigations into food chemistry were made in Germany and the United States of America and until after the war of 1914-18 this country lagged far behind. The rescarch on vitamins which began to make rapid progress soon after that war, and in which this country played a lcading part, stimulated a demand for a wider knowledge about human foods. Accori" rincil in 1925 for support in order the amount of carbohydrate in fa s recognised that the project was likely to have practical importance, and a grant was made for work along these lines at King's College Hospital, London. Since that time the Council have continued to support similar and related studies by Dr. McCance and his colleagues, first at King's College Hospital and subsequently at the Department of Medicine, University of Cambridge, and du tliis period the investigators have gradually extended the scope of their inquiries. A system of analysis has been evolved by which they have determined all the important organic and mineral constituents of foods, with the exception of the vitamins, which have formed the subjects of extensive research by other workers and by different methods. Some idea of the amount of detailed analytical work involved in these chemical studies may be gathered from the statement that as many as twenty different constituents may require to be determined in a single foodstuff. By 1939, when the first edition of these tables was published, this systematised analytical procedure had been applied by Dr McCance and his colleagues to most of the foods commonly eaten in Great Britain. The method of approach had been somewhat different from that of previous workers in the same field; for the foods had been analysed, not only in the raw state, but also as prepared for the table, and studies had been made of the losses introduced by cooking. The investigators had also examined the question whether all the constituents of a food are really available for the body's use, whether they are decomposed in the alimentary canal, or fail to be absorbed. The greater part of this work was published by the Council in Reports in this Series (Nos. 135, 187 and 213). Some of the analytical data published in 1939 had already appeared in the carlıer Reports, but many of them were new, and it was hoped that the first edition of these tables would contain all the quantitative data about the chemical composition of British foods likely to be required for practical work. It did not, however, in other respects supersede the three previous Reports, for the latter contained much information which was not reprinted The recent war and its attendant' autritional probleros created a demand for analytical data, old and new, and experience and criticism led the authors to reconsider a few of the figures previously published by them, so that minor alterations and additions were made when the tables were reprinted for the tlıird time in 1942 A new edition has now become necessary. The authors have made no change in the form of the main tables or text, but figures relating to a number of new foods and food materials have been added. These partly fill in gaps in the tables, partly replace older figures, but mostly supply information about the composition of foods wluch are characteristic of war-time and post-war circumstances. was pointed out in the preface to the first edition of these tables that research of its nature is technically exacting and at the same time laborious Almost every substance to be analysed brings up fresti problems, (71€5:) - - - A:

4
-
and the solution of these problems may take weeks or even months. It is work
which
stigators, for the road is long and there is
Little
discoveries by the way. Nevertheless, the
steady
of this volume over the last six years has
proved that Dr. McCance and Dr. Widdowson's contribution to knowledge has
been widely appreciated, and the Council are glad to issue this new edition
in the hope that it will continue to supply a want.
MEDICAL RESEARCH COUNCIL,
38. Old Queen Street,
Westminster, S.W.1.
December, 1945.

THE CHEMICAL COMPOSITION OF FOODS BY R, A. McCANCE, M.D., Ph.D., F.R.C.P., AND E. M. WIDDOWSON, B.Sc., Ph.D. From the Department of Medicine, University of Cambridge INTRODUCTION A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition. Both of these have become increasingly important in recent years, and there has in consequence been a demand for better and more up-to-date information about the chemistry of food. In order to provide investigators, particularly in Great Britain, with the necessary data, analytical work has been carried out since 1925, first at King's College Hospital, London, and more recently at the Department of Medicine, Cambridge, and the present report is an attempt to set out the results in a simple and practical manner. Most of the data have alrcady been published (McCance and Shipp, 1933 ; Widdowson and McCance, 1935, McCance and Widdowson, 1935, McCance, Widdowson and Shackleton, 1936, Shackleton and McCance, 1936, Abrahamns and Widdowson, 1940), but some are now printed for the first time. Every care has been taken to render the information as true and reliable as possible. Every figure previously published has been traced to the original notebooks and scrutinised. Mistakes have inevitably been found, and these have been corrected. When there was any doubt about the validity of a figure, further samples of the food have been procured and analysed, and the most probable Further, the completed tables have been compared with a number of other recent publications of a similar nature, and where the present results have shown a wide divergence from those of others, more samples have been obtained and subjected to analysis. Some notes on these discrepancies are grven on pp. 8-9 calculation and figure has been checked by at least two persons Nevertheless, the present report must not be taken entirely to supersede reports Nos. 135, 187 and 213, previously issued by the Council These reports contained large sections dealing with analytical technique, the losses occasioned by cooking, and the value of hemi-celluloses and celluloses in human nutrition, which have not been reprinted. Each had an extensive bibliography, and information was also given about the scientific nomenclature of the foodstuffs. Reference should be made to these reports if such information is required. The present report is intended to be a practical handbook, and it replaces the previous ones only in so far as analytical data are concerned valuc given CONSTRUCTION OF THE TABLES ARRANGEMENT, HEADINGS AND CONVENTIONS The foods have been classified into the following groups : cereals and cercal foods; dairy products; meat, poultry and game, fish; fruit; nuts; vegetables ; sugar, preserves and sweetmeats;, beverages ; beers: condi- CHEMICAL COMPOSITION OF FOODS as been given. The figures for the "cooked dishes (pp. 98, 141) were btained not by direct analysis but by computation. The majority of these re included in the last five of the groups mentioned above, but there are a Few in the earlier groups. The preparation of these dishes, and the method used for the calculation of their composition, are described on p. 9. Pages 25 to 111 give the composition of the foods per 100 grammes and pages 113 to 147, the composition per ounce. A conversion factor of 28.4 g./oz. has been used. Edible material only has been analysed, and the percentage and per-ounce composition of every item except that of beer is given on this basis. The composition of the latter has been calculated per 100 c.c. and per pint. For foods that are usually served with waste, for example, fish and stone fruits, figures have also been given for the amounts of the various edible constituents that would have been obtained from 100 g. and from 1 oz. of the food as served. In meat and fish (Report No. 187), and in mushrooms (Report No. 213), protein nitrogen has been differentiated from non-protein nitrogen and the former multiplied by 6.25. Bovril, Oxo and Marmite have also been dealt with in this way. In cereals, the protein has been calculated by multiplying the total nitrogen by 5.7. For jelly the factor 5.55 has been used, and for all other foods 6. 25. "Fat" in the meat and fish is true fat as determined by von Lieberman and Szekely's (1898) method. The fat in milk and milk products, and in comb honey has been determined by methods similar to those recommended by the Association of Official Agricultural Chemists (1930). The fats in other foods have sometimes been determined by ether extraction in a Soxhlet apparatus, sometimes by von Lieberman's method, and often by both. Available carbohydrate is the sum of the starch and dextrins (expressed as glucose) and sugar. In the first printing of these tables the figures 4.1, 9.3 and 4.1 were used for calculating the calorie values of protein, fat and carbohydrate respectively. These are Rubner's figures and are the ones usually employed in this country for calculating the energy values of diets (Morey, 1936). It has been pointed out, however, that since most of the figures given for carbohydrate in these tables had been expressed as glucose or invert sugar, it would have been more correct to have employed the factor 3.75 for carbohydrate (Sherman, 1937). Accordingly, this has now been done, and, for the sake of consistency and simplicity, all the carbohydrate figures have now been expressed in the same terms, i.e. as monosaccharides. A special note has been inserted drawing attention to this fact where cane sugar and lactose are being considered. Hence, those who use these tables for the calculation of diets, and wish themselves to convert the sum of the daily or weekly nutrients into terms of calories, should use the figure 3-75 for carbohydrate and, as before, the figures 9.3, 4.1 and 7.0 for fat, protein and alcohol respectively. In some food tables the factors 4, 9 and 4 have been used to convert protein fat and carbohydrate figures to calories. These factors allow for losses calorific material in the faeces but, since it is unusual to make such an allowanc for any of the other food constituents, it seems inconsistent to do so in tl case of calories, and the factors 4.1, 9.3 and 3.75 (or 4.2 if the carbohydra is expressed as starch) are therefore to be preferred. It might perhaps be as well to point out that the caloric values of foodstus determined by means of factors, are necessarily approximations For reason, protein, fat, carbohydrate and alcohol are not the only organic nutric in foods. There are, for example, organic acids in many fruits, and celluland hemicelluloses in all plants. All of these are a source of calories to any cating them, but it is customary to neglect them in working out the ca CONSTRUCTION OF THE TABLES 7 value of a diet. For another reason, as pointed out by Atwater and Bryant (sce Morey, 1936), the calorie values of proteins, fats and carbohydrates from different sources are not exactly the same, and greater accuracy might be obtained, especially in the computation of unbalanced native dicts, if cach foodstuff were assigned characteristic factors. The average factors here cmployed r .cd diets, and their use has been hallow to be enough evidence at present to arate factors for different foodstuffs, so long as uie imitations of average Idctors are appreciated. :'Y ...In 1 1 was known to have been enriched with calcium, or wherc acid calcium phosphate had been used as a raising agent. In these instances the amounts present acid or (Fe) require no comment. Copper (Cu) has not been determined in all the lonins of meat and fish given in the tables. No figures for sulphur (S) were included in the two previous reports, but most of the foods which have been investigated since these were published hare been analysed for sulphur (Masters and McCance, 1939). The mixed dried samples of fruits, vegetables and nuts, which had previously been used for the determination of nitrogen and phosphorus (Report No 213), have now been analysed for sulphur. Fresh samples of onions, however, and of other vetegables which lose their volatile sulphur on being dred havc had to be obtained. Since the nitrogen/sulphur ratio in mcat and fish has been found to be very constant (Masters and McCance, 1939), the sulphur in most of these foods of animal origin has been calculated from the nitrogen found in the original mixed sample and an average nitrogen sulphur ratio. For dietetic purposes this was deemed a justifiable thing to do. N The figures given for the acid-base values are expressed as c.c. 10 alkali and have been calculated in the usual way. Sulphur and phosphorus have been taken to be divalent. No allowance has been made for the fact that certain fruits give rise to an excretion of hippuric acid (Sherman, 1937). The first section of the Tables, giving the composition per 100 6., contains information which is not repeated in the second section Thus it includes a descnption of cach food, particulars of the method of cooking and the nature of thc edible material. If the analytical data are being published for the first time, particulars are also given of the number of samples pooled for analysis and of their sources. Next follows a column headed " Edible matter, as eaten, expressed as a percentage of the weight as purchased." This gives essentially the same information as the column headed Fin Report No. 187 and Fin Report No. 213 For foods that were analysed and would have been eaten raw, it represents the percentage of edible material in the purchased food. For foods that were analysed cooked, the figure also allows for change of weight on cooking The figure is usually less than 100, because both waste and loss of weight on cooking tend to reduce it. For a few foods however-e.g. some fish which have been ined with batter and crumbs, cooked dried pulses and stewed fruit--the figure is greater than 100, because the added batter and crumbs or the water outweigh the waste, if any, or the loss of weight on cooking. The 100 g." section also contains figures for wüter, which were found by direct determination in all the analysed foods except meat and fish, where the 8 CHEMICAL COMPOSITION OF FOODS values were obtained " by difference.” Carbohydrate has been differentiated into starch and sugar in the " 100 g." section, the starch always being expressed as glucose. For the fruits and vegetables, figures for the unavailable carbohydrate are also given. This was determined as described in Report No. 213. It was found impracticable to make this determination in cereals and other starchy foods Figures for total nitrogen are given throughout the "100 g." section, and figures for purine nitrogen for the meat and fish. Throughout the tables, the minus sign (-) signifies that no estimation has been made ; Tr. indicates that traces of the constituent in question are know to be present. An estimation may or may not have been carried out, but i any case the amount is of no quantitative dietetic significance. The phytic acid phosphorus in a number of foodstuffs is given on p. 148. Tluw is expressed as a percentage of the total amount of phosphorus present. The importance of phytic acid is twofold. Firstly, its calcium and magnesium salts are very insoluble, and if the food contains much phytic acid, these insoluble salts may be precipitated in the stomach and duodenum, thus preventing the absorption and utilisation of the greater part of the calcium in the food. Secondly, the stability of phytates to intestinal disintegration prevents the phosphorus in them from being absorbed as freely as the phosphorus in other organic and inorganic compounds (McCance and Widdowson, 1935, 1942.) In the first edition of this book a table was given showing the ionisible (inorganic) iron in a number of foodstuffs. It was at that time thought that only such iron was likely to be available for absorption, but since then, fresh work (Oldham, 1941, Black & Powell, 1942, McCance, Edgecombe and Widdowson, 1943) has called for a complete revision of our ideas on this subject, and the table has accordingly been omitted. NOTES ON TECHNIQUE AND SOME INDIVIDUAL FINDINGS The Soxhlet method of determining fat in malted foods gives results which are much too low, and certainly incorrect. It also gives much lower results than von Lieberman's (1899) method for many cereals. In all such instances the higher figures have been preferred. On the other hand, the Soxhlet method gives much higher results than von Lieberman's method for condiments containing volatile oils (see p. 97). Some representative figures for cereals and malted foods are given below. Fat (g/100g). Fat (g/100g) By By von By By von Sothiet Lieberman's Soxhlet Lieberman's Food. method method method method. Food 09 04 1 2 1.9 3.0 8.6 4.5 1.0 2 1 28 20-5 Force Grapenuts Malted milk (Horlick's) Ryvita Shredded Wheat Vita-Weat 05 0.9 13.3 10-3 8.4 0.8 60 5.0 All-Bran, Kellogg's Biscuits, digestive Biscuits, rusks Cornflakes, Kellogg's Flour, white Flour, browa. 0.9 2.1 0.5 0.6 The variation in the amounts of the elements present in different foodstuffs is enormous. The lowest concentrations are often outside the range of the analytical methods. The highest are often so remarkable that it is difficult not to comment upon them. Some of the meat and vegetable extracts are very rich in sodium chloride-even up to 25 per cent. Bovril contained mor COXSTRICTIOX OT THE TIBIFS potassiurn than any other found analyon (3-59 per cent). L'artrenchman had the highest crmcer.tration of calcium (1.22 cont) arit Jamite of phophorus (1.89 que cont.). Carraco moss braded the 1:-t Irt mataim (0.63 THT Crnt.) anil sulphur (5.46 fit coat) Cuir de contained to than three times as murh iron as any other fm 103 m prima). hilo liver contained motor (9.8 ms. The ins) Op all its fiws analyzed. Gruvirc olimpar crmtaircil most nitrogen (9.9 gr coot), Comidin to 36.8 qm cent. of protin A few antrs on individual findings gitmi in tr tatins and ratsueerd in the previous reports are at rit Imir. All have transcomfitri bytte azal1979 of at Irast tuo ani grimtalls threr mos e sacopes 1. Tyyr solium an chluint in pilit chorar art rit present 17 the fororortings usually found in cirer 2. Irind list to to rimtai mire calcium itin t? *5minater twing etrained This is bauer it is more ... to cr7777* ? !*** in the ray of thin fried fi- and smo mal**, nema a: incutally unrluri in thor anal anel ip!!: min.11 3 The unusually hurh figure for curls. 891-1-anila! jmarlire a probably to hon attriralongineering, As n posesoriatiur (Lrarli om 11 11.5 100.-- --.11, 1*7) 4 Ilir amount of iron in plan oluntre 15 p! tral from the analses of thin rif. che > 150 manuaisy fest persons 5. Ihr Ventrations of Sven ! Bourwita anwartinirlines.tr 1'1!, .'s!", alisiman!!! during manular ture thr Martine micarunt B Gulurn syrup contais 7 timre 14 apro... tro.zele the ratio is trurit 7 he arount of iron found in (an, than that miven lw tlir Impulba't's + (12 m 10) ) 8 The present figurr for the amount of all 1.1" "." •. is nearly hurteen times that .- Bureau of Animalutrition (:' 77er present finding to their less than 5 : 1.**!... nately out I'M C111 114 CANT! (*)... 3:0TAY S13141 IURIDIS? WITH ?! +3717 Re (V. R.!!! -JVPN: Dictat iniciar la tlir ........ ::-1:-1a andre of the comption of strands Nun his lurth...T XY!' rind !!!!!! 24 not only for the corji: * :-*:*", asim.Mulle. !.ar ... a :.:.:-:,, >> >* 31. ml. it was only th: ime... 111 the titshine ; , 3. 1. n.: dic... maar ! 11. ICVT, Mk.. 1971 o.

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8 CHEMICAL COMPOSITION OF FOODS values were obtained" by difference." Carbohydrate has been differentiated into starch and sugar in the " 100 g." section, the starch always being expressed as glucose. For the fruits and vegetables, figures for the unavailable carbohydrate are also given. This was determined as described in Report No. 213. It was found impracticable to make this determination in cereals and other starchy foods. Figures for total nitrogen are given throughout the “ 100 g." section, and figures for purine nitrogen for the meat and fish. Throughout the tables, the minus sign () signifies that no estimation has been made ; Tr. indicates that traces of the constituent in question are known' to be present. An estimation may or may not have been carried out, but in any case the amount is of no quantitative dietetic significance. The phytic acid phosphorus in a number of foodstuffs is given on p. 148. This is expressed as a percentage of the total amount of phosphorus present. The importance of phytic acid is twofold. Firstly, its calcium and magnesium salts are very insoluble, and if the food contains much phytic acid, these insoluble salts may be precipitated in the stomach and duodenum, thus preventing the absorption and utilisation of the greater part of the calcium in the food. Secondly, the stability of phytates to intestinal disintegration prevents the phosphorus in them from being absorbed as freely as the phosphorus in other organic and inorganic compounds. (AlcCance and Widdowson, 1935, 1942.) In the first edition of this book a table was given showing the ionisible (inorganic) iron in a number of foodstuffs. It was at that time thought that only such iron was likely to be available for absorption, but since then, fresh work (Oldham, 1941, Black & Powell, 1942, McCance, Edgecombe and Widdowson, 1943) has called for a complete revision of our ideas on this subject, and the table has accordingly been omitted. NOTES ON TECHNIQUE AND SOME INDIVIDUAL FINDINGS The Soxhlet method of determining fat in malted foods gives results which are much too low, and certainly incorrect. It also gives much lower results than von Lieberman's (1898) method for many cereals. In all such instances the higher figures have been preferred. On the other hand, the Soxhlet method gives much higher results than von Lieberman's method for condiments containing volatile oils (see p. 97). Some representative figures for cereals and malted foods are given below. Fat (g/100g). Fal (g/100g). By Soxhlet method By von Lreberman's method By Soxhlet method. By von Liebernan's method. Food. Food 1.0 4 5 0.9 0.4 1.2 1.9 3.0 8.6 13 3 20 5 A11-Bran, Kellogg's Biscuits, digestive Biscuits, rusks Cornflakes, Kellogg's Flour, white Flour, brown Force Grapenuts Malted milk Horuck's) Ryvita Shredded Wheat Vita-Weat. 5.0 8.4 08 0.5 0.9 2.1 2.8 0.1 60 10.3 0.5 0.6 0.9 2.1 The variation in the amo different foodstuffs is enormous. The lowest the range of the analytical methods. The 1 that it is difficult not to comment upon them. Some of the meat and vegetable extracts are very rich in sodium chloride-even up to 25 per cent. Bovril contained more CONSTRUCTION OTTIC TIBLES ??? hai. anr nilist ton aralin 3-59 In cont.). Pirme an cheese hari thim clir: croyarnoratrain riliim (1.2 por cont.) and Marmite of planter 1. Titi Categorin learn the list for magnesium in 63 tri crnt ) analpli 15. pro rent ! C117\' pst der contain:ci more than thier treash 3701 25 gry ohrt (ovl 75 ms jy 10 g), whilr livet containramni rat (5.8 ms thaim) Ol all the wis analysoil, Grunto 1, mr un contain a most ritrocoa 15.9 ju crnt.), corresponding to 36.8 gong mnt. ni jetrin. A fry notre annos ilual finding given in the tables and not discussed in tiin gerrimis tagasts arcat cat Irlou. .lll have tren confirmed by the analysis of at least two and romalli th:an mive samples 1. Tim svojsum and cleanr in pic) : chroese are not present in tlic frogurtinis 1713]ls frin'l m rhorst l'rinchi toy to contain: 7 calum than the sims fish after licing afrimit 17.19 is locaur 1t 15 mrte dificult to arpırate the lones 11 tlir caer of this fnnd fish and some small lines were almost in vitabli in ludia in the analisi (ribir) material 3. Tlır 11114171i hich firure fry tilpu in daril aparents and dried for hors is gerololols to the alinlaid in the use of sulphur dioxide 25 forur natur (Lrarlı anl ll'inton. 1920, Monier-Williams, 1997). 4. 77ır amount of syn 113 şirá clingyas 25 mwshi lugher than would be Verteil from the analy-25 of the tax fruit It is clear to that this Isle toiron contaminatının durinr 041115 5 The 111111e concetrations of down and chinuinr in crema powder, Bournvita and artimr circolatr indiair that alhat, has lxen added during 112utcture Solitum chloride 1178 Folrntly bxcn adlcd to tle Wartime 120nt Golden syrup contains 7 times is 13241 -110mn as chlorine. In Wack trcacia the ratio 5 Trier oil 7. The amount of pron found in Ovaltine (3 5 m: I g)th much lower than that ficu by the Imxrial Bulc-111 of Animal Nutrition, 1938 (120 mg/1006) 8. The present figure for the annount of cum in Marmite (77 mk:/100 6.) is nearly thirteen times lower than that frien by the Imperial Bureau of Animal Nutrition (950 5.16) The present funding for these last two furds are believed to be approximately correct 711 CHEMICAL COMISITION OF COOKED DISHES CONTAINING SLVIKAL INGREDIENTS, WITH THEIR Recipes By C. NV: Rnox-Ror, BA and J. M PARRY, B.Sc. Dietary investigations by the individual method depend upon a knowledge of the composition of cooled foods. In the last few years some extensive surveys by this method have been made, and there has been a constant demand not only for the composition of single foods, but also for the composition of cakes, puddings, etc., which are made from a mixture of ingredients cooked in some special way. Since pooled samples of all these ingredients had been analysed, it was only necessary to know the loss or gain of water introduced in the cooking process, in order to calculate an average composition for the made dish This loss or gain of water can be determined only by actual experiment. A series of dishes has accordingly been' prepared and cooked from this point of view. Several cookery books were studied and standard recipes for the dishes were chosen. These are given below, and any food whose composition has been 8 CHEMICAL COMPOSITION OF FOODS values were obtained " by difference." Carbohydrate has been differentiated into starch and sugar in the “ 100 g." section, the starch always being expressed as glucose. For the fruts and vegetables, figures for the unavailable carbohydrate are also given. This was determined as described in Report No. 213. It was found impracticable to make this determination in cereals and other starchy foods. Figures for total nitrogen are given throughout the "100 g." section, and figures for purine nitrogen for the meat and fish. Throughout the tables, the minus sign (-) signifies that no estimation has been made ; Tr. indicates that traces of the constituent in question are known to be present. An estimation may or may not have been carried out, but in any case the amount is of no quantitative dietetic significance. The phytic acid phosphorus in a number of foodstuffs is given on p. 148. This is expressed as a percentage of the total amount of phosphorus present. The importance of phytic acid is twofold. Firstly, its calcium and magnesium salts are very insoluble, and if the food contains much phytic acid, these insoluble salts may be precipitated in the stomach and duodenum, thus preventing the absorption and utilisation of the greater part of the calcium in the food. Secondly, the stability of phytates to intestinal disintegration prevents the phosphorus in them from being absorbed as freely as the phosphorus in other organic and inorganic compounds. (McCance and Widdowson, 1935, 1942.) In the first edition of this book a table was given showing the ionisible (inorganic) iron in a number of foodstuffs. It was at that time thought that only such iron was likely to be available for absorption, but since then, fresh work (Oldham, 1941, Black & Powell, 1942, McCance, Edgecombe and Widdowson, 1943) has called for a complete revision of our ideas on this subject, and the table has accordingly been omitted. NOTES ON TECHNIQUE AND SOME INDIVIDUAL FINDINGS The Soxhlet method of determining fat in malted foods gives results which are much too low, and certainly incorrect. It also gives much lower results than von Lieberman's (1898) method for many cereals. In all such instances the higher figures have been preferred. On the other hand, the Soxhlet method gives much higher results than von Lieberman's method for condiments containing volatile oils (see p. 97). Some representative figures for cereals and malted foods are given below. Fat (g/100g) Fat (g/100g) By Soxhlet method. By ton Lieberman's method. By von Lteberman's method By Soxhlet method Food 0.9 3.0 8.6 Food 4 5 1.2 1-0 2.1 2.8 20-5 0 5 0.9 13 3 Force Grapenuts Malted milk (Horlick's) Ryvita Shredded Wheat Vita-Veat 10.3 84 0.8 5.0 0.1 60 All-Bran, Kellogg's Biscuits, digestive Biscuits, rusks Cornflakes, Kellogg's Flour, white Flour, brown 09 2.1 05 0.6 The variation in the amounts of the elements present in different foodst is enormous. The lowest concentrations are often outside the range of analytical methods. The highest are often so remarkable that it is diff not to comment upon them. Some of the meat and vegetable extracts are rich in sodium chloride--even up to 25 per cent. Bovril contained CONSTRUCTION OF THE TABLES 9 potassium than any other food analysed (3.59 per cent.). Parmesan cheese had the highest concentration of calcium (1.22 per cent.) and Marmite of phosphorus (1-89 per cent.). Carrageen moss headed the list for magnesium (0.63 per cent.) and sulphur (5.46 per cent.). Curry powder contained more than three times as much iron as any other food (75 mg. per 100 g.), while liver contained most copper (5.8 mg. per 100 g). Of all the foods analysed, Gruyère cheese contained most nitrogen (5.9 per cent.), corresponding to 36.8 per cent. of protein. A few notes on individual findings given in the tables and not discussed in the previous reports are sct out below. All have been confirmed by the analysis of at least two and generally three mixed samples :- 1. The sodium and chlorine in packet cheese are not present in the proportions usually found in checse. 2. Fried fish tend to contain more calcium than the same fish after being steamed This is because it more difficult to scparate the bones in thc case of the fried fish and some small bones were almost inevitably included in the analysed (cdible) material, 3. The unusually high figure for sulphur in dried apricots and dried peaches is probably to be attributed to thc usc of sulphur dioxide as a preservative (Leach and Winton, 1920, Monicr-Williams, 1927). 4. The amount of iron in glacé cherries is much higher than would be cxpected from the analysis of the raw fruit It is suggested that this is due to iron contamination during stoning. 5 The relative concentrations of sodium and chlorine in cocoa powder, Bournvita and wartime chocolate indicate that alkali has been added during manufacture. Sodium chloride has evidently been added to the wartime macaroni 6. Golden syrup contains 7 times as much sodium as chlorine. In black treaclc the ratio is reversed 7. The amount of iron found in Ovaltıne (3-5 mg/100 g.) is much lower than that given by the Imperial Bureau of Animal Nutrition, 1938 (12-0 mg./100 g) 8. The present figure for the amount of calcium in Marmite (77 mg./100 g.) is ncarly thirteen times lower than that given by the Imperial Bureau of Animal Nutrition (980 mg./100 g) The present findings for these last two foods are believed to be approximately correct. THE CHEMICAL COMPOSITION OF COOKED DISHES CONTAINING SEVERAL INGREDIENTS, WITH THEIR RECIPES By C. M. VERDON-RoE, B A. and J. M. PARRY, B.Sc. Dietary investigations by the individual method depend upon a knowledge of the composition of cooked foods. In the last few years some extensive surveys by this method have been made, and there has been a constant demand not only for the composition of single foods, but also for the composition of cakes, puddings, etc., which are made from a mixture of ingredients cooked in some special way. Since pooled samples of all these ingredients had been analysed, it was only necessary to know the loss or gain of water introduced in the cooking process, in order to calculate an average composition for the made dish This loss or gain of water can be determined only by actual experiment. A series of dishes has accordingly been prepared and cooked from this point of view, Several cookery books were studied and standard recipes for the dishes were chosen. These are given below, and any food whose composition has been 1.1.1 10 CHEMICAL COMPOSITION OF FOODS arrived at in this way is referred to its particular recipe. The numbering of the recipes corresponds with the numbering of the dishes in the tables. Scones and rock buns appeared to be made according to two standard recipes, one containing eggs and one not. In these cases the food has been prepared by both methods. Plain white flour was always used before the war, and hence it was necessary to use a baking powder for cakes and certain puddings. The --vder were—flour, 2 parts; tartaric acid, 2 parts; One level teaspoon of baking powder was taken Salt has been added to all the savoury dishes, and one level teaspoon of salt has been taken to weigh 31 grammes (oz.). A study of the recipes used for the cakes will show that sometimes butter has been used, and sometimes margarine. This is because the recipe finally chosen advocated either the one or the other, and it has always been followed exactly. Apart from vitamins, the composition of any particular dish is not altered appreciably by replacing one fat by the other. The recipes for the various dishes having been chosen, the ingredients were weighed and mixed together according to the directions. The mixture was weighed before it was cooked and again when it was ready for consumption. Any loss in weight was assumed to be due to evaporation of water. Then the composition of the cooked dish was calculated from the composition of the ---* ahora and for water before making the calculations. For dishes that are usually eaten hot, the composition of the hot food was calculated; for cold dishes, computations were made on the basis of the cold weight. All the foods were cooked on at least two separate occasions, and the average of the results was taken. The amount of each ingredient given is the mean of the actual amounts used for the duplicate experiments. This explains why fractions rather than whole numbers sometimes appear in the recipes. In making cakes and other dishes it is impossible to avoid leaving some of the raw material in the mixing bowl or on the utensils. In all such cases a correction was applied to allow for this loss. The composition of cooked dishes altered during the war, partly because of the introduction of 85 per cent. extraction flour, dried eggs and dried skimmed milk, and also because rationing led to the adoption of plainer recipes. It should be pointed out, however, that this did not necessarily lead to a less nutritious product, and the case of jam tarts may be cited as an example. A series of " economical" dishes has been cooked, using recipes advocated by the Ministry of Food, or modified pre-war ones, with dried eggs and "Household ” milk instead of the fresh materials, with less fat and sugar and with 85 per cent, flour. Dried eggs and milk have been reconstituted according to the instructions of the Ministry of Food, The baking powder consisted of: four, 3 parts, acid calcium phosphate, 2 parts; sodium bicarbonate, 1 part. RECIPES Preserves and Sweetmeats 440 CHUTNEY, APPLE 16 oz. cooking apples, peeled and cored 1 teaspoon mustard 15 oz. odions, peeled teaspoon pepper 31 oz raisins teaspoon ground ginger 1 pint vinegar 2 teaspoons curry powder 1 teaspoon salt Chop the apples and onions into small pieces Mix all the ingredients, except the sugar, and boil gently till soft Add the sugar and boil for a further hour. Pour into jars and tie down 1 lb sugar CONSTRUCTION OF THE TABLES 11 441. CHUTNEY, TOMATO 2 lb. tomatoes 41 oz cooking apples, pceled and cored 16 oz onions, peeled 31 oz. sultanas I pint vicegar Peel the tomatoes and proceed as for apple chutney. 1 lb sugar 1 teaspoon mustard teaspoon pepper 2 teaspoons curry powder 1 teaspoon salt 418 LEMON CURD 8 oz. sugar 3 eggs 21 oz. butter Juice of 3 lemons (41 oz.) Place the butter, sugar and lemon juice in a double pan and stir till melted. Add the eggs one by one and cook slowly, stimng all the time until the mixture coats the back of a wooden spoon 454. TorFEE 8 oz sugar 5 oz golden syrup 1 oz butter 1 tablespoon water 1 teaspoon vinegar Place all the ingredients in a saucepan and heat gently tul melted. Boil rapidly for 10 minutes or until a small portion, dropped into cold water, becomes brittle Pour into buttered tins and mark into squares while still warm Beverages 464 LEMONADE Juice of one lemon (1 oz) pint water 11 oz sugar Dissolve the sugar in a little hot water Allow to cool and add to the lemon juice and remainder of the water 3 eggs Cakes and Pastries 489. CHERRY CAKE 8 oz, flour 8 oz butter 6 oz glacé cherries 8 oz sugar 1 teaspoon baking powder Beat the butter and sugar to a cream Add each egg separately and beat well Stur in the flour and baking powder and add the cherries cut into pieces Bake in a moderate oven for 11-2 hours 490 CHOCOLATE CAKES 4 oz flour 2 eggs 3 az, margarine oz cocoa 4 oz sugar 1 teaspoon baking powder Cream the fat and sugar and add the well beaten eggs Sift in the flour, cocoa and baking powder Beat well Hall fill small cahe tins and bake in a moderate oven for 20-30 minutes. 491 COCONUT CAKES 8 oz four 24 oz milk 3 oz margarine 11 uz desiccated coconut 2 oz sugar 1 teaspoon baking powder Mux the flour, baking powder and sugar and rub in the fat Add the coconut. Mix to a stiff consistency with the egg and milk Half fill small cake tins and bake in a hot oven for 15-30 minutes 1e68 193. CURRANT CAKE S oz flour 2e68s 4 oz. margarine 4 oz currants 4 oz sugar 1 teaspoon baking powder Cream the sugar and margarine and beat in the eggs. Add the flour and baking powder and then the front. Bake in a moderate oven for 12 hours.

14 CHEMICAL COMPOSITION OF FOODS 521. Rock CAKES 8 oz. flour 3 oz margarine 3 oz. sugar 4 oz. currants 1f'oz. milk 1 teaspoon baking powder 1 egg Rub the fat, flour, baking powder and sugar well together. Mix in the beaten egg and milk. Add the currants. Drop the mixture in small portions on to a baking sheet. Bake in a hot oven for about 15 minutes. 522. Rock CAKES (economical) 8 oz flour 2 oz. reconstituted 2 oz margarine " Household " milk 2 oz. sugar I oz. water (for reconstitutiog 3 oz. sultanas egy 1 oz. dried egg powder 1 teaspoon baking powder Rub the margarine into the flour. Mix in the sugar, baking powder and sultanas. Blux to a stiff consistency with the reconstituted egg and milk. Drop the mixture in small ortions on to a baking sheet. Bake in a hot oven for 20-30 minutes. 1 egg 523. SCONES (WITH EGG) & oz. flour 1 oz butter 4 oz, milk 1 oz. sugar 1 teaspoon baking powder Rub the butter into the flour and baking powder. Add the sugar, egy and enough milk to make a soft dough. Roll out 1 inch thick and cut into rounds. Bake in a hot oven for 10-15 minutes. 524. SCONES (WITHOUT EGG) 8 oz. flour 5 oz mulk 16 oz. butter 1 teaspoon baking powder oz, sugar Rub the fat into the flour, baking powder and sugar. Mix in the milk. Roll out and cut into rounds. Bake in a hot oven for 15-30 minutes. 525 SHORTBREAD 8 oz, flour 2 oz. castor sugar 4 oz. butter Beat the butter and sugar to a cream. Mix in the flour and kpead til smooth. Press into a flat tin to about inch in thickness. Bake in a moderate oven for 45-60 minutes 2 eggs 526 SPONGE CAKE 2 oz. flour 2 oz. sugar Whisk the sugar and eggs together in a basın over hot water till stiff. Fold in the flour. Bake in a moderate oven for 20-30 mnutes 1 egg Sift in 528. WELSH CHEESE CAKES 6 oz flour 2 oz butter 3 oz margarine Short pastry 2 oz sugar 21 oz water 8 oz jam 1 teaspoon baking powder 3 oz flour Make the pastry in the usual way. Line some tins with pastry and put a little jam in the bottom of each Cream the butter and sugar, and add the egs, beating well the flour and baking powder and mir Spread the mixture on top of the jam. Bake in a moderate oven for about balf an hour. Puddings 549. APPLE CHARLOTTE 131 oz apples, peeled and cored } oz sugar 3 oz fresh breadcrumbs 1 oz. jam 3 oz. suet oz marganne Grease a pic dish and line with breadcrumbs Full the dish with alternaw layers of apple, suet, sugar, jam and breadcrumbs Cover the top with crumbs and place dabs of margarine on the surface Bake in a moderate oven till golden brown CONSTRUCTION OF THE TABLES 15 530. APPLE DUMPLING 6 OZ flour 3 apples (181 oz. pecled and 3 oz. butter cored) 2 oz, Water 1 oz sugar Make the pastrv. Diside into three and roll out. Peel and core the apples Place one on each piece of pastry Full the centre of the apple irith sugar, Work the pastry round the apple until it is well coveral. Bake for 30-40 minutes in a noderate oven. Short pastry 531. APPLE PUDDINC 8 O flour 10 oz. apples, peeled and cored 4 az suet 3 oz. sugar 41 Oz nater Suet crust 1 oz. water 1 teaspoon baking powder Take the suet crust Roll out and line a basın Trim off the uneven edges. Fill with peeled apples and a little water and sugar. Roll out the trimming to cover the basın Steam for 1-2 hours 532 APTLE TART Gor. raw short pastry 2 oz sugar 8 oz apples, peeled and cored 1 oz water Place the prepared apples, sugar and water in a pic dish. Roll out the pastry and place over the dish 'Bake in a moderate oven for 30-40 minutes. 533. BANANA CUSTARD pint milk 1 oz custard powder Custard 6 bananas 1. ox sugar Make the custard (Recipe No 515) and slice the bananas into it. Serve when cold. 534 BLANCHANGE I pint milk 14 oz sugar 11 oz cornflour Mix the cornflour to a smooth paste with a little of the milk Heat the remainder of the milk and sugar together When hot stir into the paste and then transfer the whole to the saucepan. Cook gently with stirring for about 5 minutes Turn into a mould and allow to set 535 BREAD PUDDING (economical 8 oz. stale 8 oz water for reconstituting 2 oz, four egg and for soaking bread 1 oz, sugar 1 teaspoon ground ginger 2 oz coolang tat teaspoon baking powder 3 oz sultanas 1 teaspoon sodium 1 oz. dned egg powder bicarbonate 1 oz reconstituted " Household " milk Soak the bread in water for 5-10 minutes Drain and break up with a fork Mixx in the flour, sugar, sultanas, ginger and baking powder Mix to a soft consistency with melted cooking fat and reconstituted ess Dissolve the bicarbonate in the reconstituted milk and add last Bake in a moderate oven for about 45 minutes 536 BREAD AND BUTTER PUDDING 1 pint milk 1 oz sugar 2 eggs 1 O2 Curtants 2 oz bread Cut the bread very thinly and spread with butter Beat the eggs with the sugar and add the milk Place the bread and the currants a pie dish in alternate layers Pour the egg and the milk over the bread and bake in a moderate oven for about 30 minutes. 537, CABINET PUDDING pint milk 2 oz. raisins 11 oz sugar 3 oz bread 2 eggs 1 oz butter Spread the bread with butter and cut into dice Blix the egs, sugar and milk and pour over the bread and raisins Soak for about half an hour. Pour into a greased basin, cover sith greased paper and steam slowly tulf set.

16 CHEMICAL COMPOSITION OF FOODS 2 eggs 538. CANARY PUDDING 6 oz flour 4 oz butter oz milk 4 oz. sugar 1 teaspoon baking powder Cream the butter and sugar together and beat in the eggs. Stir in the four, baking powder and milk. Bake in a moderate oven for 30-45 minutes. 539 and 540. CASTLE PUDDING (BAKED OR STEAMED) 3 oz. flour 2 oz. butter 2 oz sugar 1 teaspoon baking powder 1 e58 Cream the butter and sugar together and beat in the egg Add the flour and baking powder. Put in greased dariole tins and bake in a moderate oven for about 20 minutes or steam for one hour. 2 oz sugar 541. CHOCOLATE MOULD 1 pint milk 14 oz, cornflour Oz. cocoa Mix the cornflour and cocoa to a smooth paste with a little of the milk, Heat the rest of the milk and the sugar. Pour the hot liquid on to the paste Return to the pan and boil for 5 minutes, stirring all the time. Pour into a mould and allow to set. 542. COLLEGE PUDDING 2 oz breadcrumbs I oz. sultanas 2 oz, suet 1 egg 2 oz sugar 1 teaspoon baking powder 1 oz, currants Mix all the dry ingredients together, Add the egg. previously well beaten, and stir till thoroughly mixed Put the mixture into greased dariole tuns and bake for 25 minutes. 543 CUSTARD, EGG (BAKED I piot milk 1 oz. sugar 2 eggs Beat the eces and sugar together. Add the milk and place in a greased pie dish. Stand in a pan of water and bake in a moderate oven until set. (About 40 minutes.) 544, CUSTARD, EGG (BOILED) I pint muk 2 oz. sugar 2 eggs Beat the eggs and sugar together. Boil the milk and pour over the mixture, stirring all the time, Return to the pan. Stir for a few minutes until the mixture tarckens and coats the back of a spoon. Remove from the fire immediately Allow to cool 545. CUSTARD, POWDER 1 pint milk 11 oz. sugar 1 oz custard powder Blend the custard powder with a little of the milk. Add the sugar to the remainder of the milk, bnng to the boil and pour immediately over the paste, stirring all the time. Allow to cool. i pint milk 1 egg 546, CUSTARD TART 8 oz. flour 4 oz, margande Short pastry 3! oz. water Make the pastry and line a shallow tin filling Bake in a moderate oven till set. 1 OL. sugar Jake the custard (Recipe No. 543) and use ag 547. DUMPLING 4 oz flour 3) oz. water 14oz suet Mix all the ingredients together with cold water to form a soft dough. Divide into twelve balls. Flour cach one and place in boiling water. Boil for half an hour. 14 teaspoon baking powder CONSTRUCTION OF THE TABLES 17 548 GOOSEBERRY TART 6 oz raw short pastry 2 oz. sugar 8 oz. gooseberries Inz, water Place the prepared gooseberries, sugar and water in a pie dish Roll out the pastry and place over the dish. Bake in a moderate oven lor 30-40 minutes, 549. GOOSERERRY TAPT WITH POTATO PASTRY (economical) 10 oz raw potato pastry 2 oz. water 12 oz. gooseberries Saccharin to sweeten Place the gooseberries, saccharin and water in a pie dish Make the pastry, roll out and place over the dish Bake in a moderate oven for 45-60 minutes. 2 eggs 550. JAN OMELETTE 1 oz jam oz butter oz sugar Bcat the yolks and sugar together Whisk the whites stiifly and fold into the yolks. Pour the mixture into an omelette pan and cook until well risen Brown slightly under the grill Spread with jam and fold into two 551. JAN ROLL, BAKED 8 or flour G oz. jam 4 nz margarine Short pastry 31 oz water Make the pastry: Roll out and spread with jan Damp the edges and roll up. Bake in a moderate oven for 40-50 minutes. 552 JELLY 61 oz jelly cubes Water Dessolve the jelly cubes in hot water. Make up to a pint with water and allow to set Pour into a mould 553 JELLY (MILK) 61 oz jelly cubes Water pint milk Ihssolve the jelly cubes 35 as little bot water as possible. Allow to cool Add halt a pint of milk slowly, stirring all the time Make up to a pint of mixture with water. Leave to set in a mould. 554 PANCAKES 4 oz flour pint milk 1 egg 1..1- tha puntata 2 oz sugar 1oz margarine of the rgarine Cook ed up (Sufficient for about 12 small pancakes) 555 PLUM TART 6 oz raw short pastry 2 oz sugar I oz water 8 oz plunis (ueighed with stones) Place the plums, sugar and water in a pie dish Roll out the pastry and cover the dish. Bake in a moderate oven for about 30-40 minutes 556 QUEEN OF PUDDINGS pint milk 1 oz butter 2 oz breadcrumbs 1 oz sugar 2 eggs Pour the heated milk and butter over the breadcrumbs and sugar. Allow to stand for 18 a moderate usk the whites 2 oz jam 5 (71552) B 18 CHEMICAL COMPOSITION OF FO 557. RHUBARB TART 6 oz. raw short pastry 2 oz. 5 8 oz Ebubarb 1 oz, Place the prepared thubarb, sugar and water in a pie dish, 1 cover the dish. Bake in a moderate oven for about 30-40 minute 558. RICE PUDDING I pint milk 1 oz. sub 2 OZ rice I oz. but Place the tice, milk, butter and sugar in a pre dish, Bake in a 2 hours 559 RICE PUDDING (economical) 2 oz. " Household " milk powder oz. 548 pint water Oz, mar 2 oz. rice Place the rice, sugar, margarint and reconstituted milk in a pie di: oven for 3 hours, stirring occasionally during cooking 02 560 SAGO PUDDING pint milk 1) 0, sugar 2 oz. sago Soak the sago in the milk for 20 minutes. Add the sugar and bake i 30 minutes 561. SEMOLINA PUDDING I pint milk 10 oz. sugar 2 oz semolina Heat the milk and sprinkle in the seraolina Bring slowly to the bout the grain is soit Add the sugar and pous into a pie desh. Bake in a mo about 20 minutes 562. SUET PUDDING, PLAIN 2 oz flour 2 oz breadcrumbs 2 oz. suet Place all the dry ingredients together in a basın Pour into a greased basın Steam for 24 hours 17 oz, sugar 3 oz, milk 1 teaspoon bakis Mix to a soft paste w 563 Suer PUDDING WITH RAISINS 2 oz flour 1 oz. sugar oz breadcrumbs 3oz, milk 2 ot snet 1 teaspoon baking 2 oz. raisins Place the flour, breadcrumbs, suet, sugar and baking powder in a basta and soft paste with the milk. Add the raisias and mix well. Pour into a greased bas. for 24 hours 564. SuzT PUDDING WITH SULTANAS (economical) 6 oz flour 5 oz. reconstituted 2 oz suet * Househo 2 oz. sugar 1 teaspoon baking pow 3 oz, sultanas Mix together four, stet, sugar and baking powder. Bfake to a soft dropping con with reconstituted milk. Pour into a greased basin and steam for 3 hour. 565. SYRUP SPOXGB PUDDING (economica!} 4 oz four Oz reconstituted 2 of sugar "Household 2 oz margarine 1 oz. water for reconsti 21 or golden syrup oz dried egg powder teaspoon baking powd Cream the margarine and sugar together and add the beaten reconstituted or the flour and baking powder and mix to a stift droppioc conesete sides and bottom of a basis with the same CONSTRUCTION OF THE TABLES 19 566 TAPIOCA PUDDING 1 pint milk 1} oz sugar 2 oz. tapioca Pour the milk over the tapioca and allow to stand for half an hour. Add the sugar. Bake in a slow oven for 20 minutes. 567. TREACLE TART 12 oz raw short pastry 11 or fresh breadcrumbs 10 oz golden syrup Line shallow tins with pastry. Pour in the golden syrup. Sprinkle with brcadcrumbs. Bake in a hot oven for about 30 minutes 568 TRIFLE 31 oz sponge cake 1 pint powder custard (Recipe 21 oz jam No 545). Pour the custard over the sponge cakes, which have been previously cut into slices and spread with jam Allow to cool. 569. YORKSHIRE PUDDING pint milk 4 oz flour oz, dripping 1 level teaspoon salt 1 066 Salt the flour and break the egg into it. Beat till smooth, gradually adding about half the milk. Add the remainder of the milk and allow to stand for at least half an hour, Pour into a tin containing very hot dripping Bake in a hot oven for 30 minutes. 570. YORKSHIRE PUDDING (economical) 4 oz. flour 11 oz water 1 oz. cooking fat 1 teaspoon baking powder 1 oz. dried egg powder 1 teaspoon salt Alıx together the flour, salt, baking powder and dried egg powder. Add the water and bcat well Allow to stand for 1 hour Pour into a tin containing the hot cooking fat. Bake in a hot oven for 30 minutes. | Meat and Fish Dishes 571. BEEF STEAK PUDDING 6 oz flour 8 O2 raw steak 2 OZ suet oz flour 4 oz. water Suet crust 1 2 water 1 teaspoon baking powder 2 level teaspoons salt teaspoon salt Make the suet crust pastry and line a pudding basın, leaving sufficient for a lid Cut the meat into slices and roll in the salted four Put into the basın Add a little water and cover with the remainder of the pastry Steam for about 2 hours 572. BEEF STEW 8 oz raw steak 8 or water 1 carrot, scraped (2 oz) 02. flour 1 onion, peeled (2 oz) 2 level teaspoons salt Cut the meat into pieces and roll in the seasoned flour Place in a casserole with the sliced vegetables and water Cover and bake in a moderate oven for 2 hours. 573 CURRIED MEAT 9 oz, cooked meat oz. desiccated coconut 21 oz, dripping 1 oz flour onions, peeled (121 oz) 1 oz. curry powder 1 apple, peeled cored (21 oz) pint water 2 oz. sultanas 2 level teaspoons salt Chop the onions and fry in the dripping Add the chopped apple, sultanas and coconut, then the four and curry powder, and Iry a minute or two. Add the water and bring to the boul Simmer for 5 minutes Add the cooked meat, which has been cut into pieces, and reheat. (71852) B2 20 CHEMICAL COMPOSITION OF FOODS 574. FISH CAKES 8 oz. steamed cod oz, margarine 4 oz. mashed potato 1 oz. driei breadcrumbs 1 egg I level teaspoon salt oz. fiour Heat the fat in a pan and add the coarsely chopped fish, potato and half the beaten ege Mix well and allow to cool Shape into six dat round cakes. Coat with flour, then with th other ball of the egg and finally with breadcrumbs Fry in very hot deep fat for 2 minutes. 575. Fisu CAKES (economical) 8 az, steamed cod 1 teaspoon vinegar 8 oz. mashed potato 1 oz browned breadcrumbs 1 oz dried egg powder I oz. water for reconstituting 1 oz. raw onion egg oz. parsley 1 teaspoon salt Flake the fish and mix with the mashed potato, chopped parsley and onion, salt and vinegar. Shape into cakes and dip in the reconstituted egg and cover with breadcrumbs. Bake in a moderate oven for 30 minutes. 576 FISH PIE 8 oz. steamed cod 7 oz. milk 4 oz. mashed potato oz. margarine 2 oz. suet oz breadcrumbs 2 level teaspoons salt Chop the fish coarsely, and add the suet, potato, hall the breadcrumbs and the scasoning. Stir in the beaten egg and the milk. Place in a greased pie dish. Cover the surface with breadcrumbs and dabs of margarine. Bake in a moderate oven for about half an hour. 1 egg 577. HOT POT 8 oz. raw steak 8 oz. raw potato, peeled 2 onions, peeled (5 oz) 4 oz, water 2 carrots, scraped (3 oz.) 2 les el teaspoons salt Cut the steak into small pieces and arrange in layers with slices of carrot and onion. Add a little water and seasoning. Slice the potatoes and place on top. Bake in a moderate oven for about 11 hours 578. IRISH STEW & oz. neck of mutton (weighed with bone) 12 oz. water 8 oz. potato, peeled oz. pear) barley 4 oz. onion, peeled teaspoon salt Cut up the meat, potato and onion and put into a saucepan. Add the water and barley and bring to the boul Skim pell and allows to simmer slowly for 11 hours. 579 KEDGEREE 80x stoked fillet, steamed 2 eggs (one hard boiled) 2 oz rice teaspoon salt 1 oz. margarine Boil the rice Belt the margarine and add the boiled rice, flaked fish, beaten ess and seasoning. Mix well and stir in the chopped hard boiled egg. Put in a pie dish and cook in a moderate oven for 20 minutes. 580 and 581 SAUSAGE ROLL 5) oz. raw flaky pastry S7 oz raw short pastry 2 oz raw sausage meat 131 oz raw sausage mcat Make the pastry, roll out and cut into squares of 4 inches. Place some sausage in the middle of cach. Fold over, and bake in a hot oven for 20-30 minutes. OY 582 and 583 SAUSAGE ROLL (economical) 10 oz raw short pastry (economical 10 oz. raw potato pastry 5 oz raw sausage meat OT 5 oz. raw sansage meat * oz. tour oz. diour Make the pastry, roll out and cut into squares of 4 inches. Place a piece of sausage meat rolled in foar in the middle of each. Foid over the pastry, and bake in a hot over for 30 minutes. سمسم CONSTRUCTION OF THE TABLES 21 584 SHEPHERD'S PIE 6} oz beef, cooked oz margarine 3j oz. onion, boiled Oz, water 181 oz. potato, boiled 2 les el teaspoons salt oz. milk Mlince the meat and chop up the onion. Moisten with water and add the scasoning Mash the potatoes with the milk and margarine. Place the mince and onion in a pic dish. Pile the potato on top. Bake in a hot oven till brown. 585 STEAK AND KIDNEY PIE 7 oz. rau faky pastry 2 oz. water 7 oz. raw beef steak 2 level teaspoons salt 31 oz. raw hidney oz. flour Make the pastry. Cut the steak and kidney into pieces and roll in flour. Place with water and seasoning in the pic dish Cover with pastry Bake in a hot oven for 20 minutes, thea reduce the heat and continue cooking slowly for 2-24 hours 586. TOAD-IN-THE-HOLE I pint milk 8 oz, raw sausage 4 oz. flour Batter 2 oz, dripping 2 eggs 2 level teaspoons salt Make the batter and pour into a pre dtsh containing hot dripping Skin the sausages and place them in the batter Add the salt. Bake in a hot oven for about 40 minutes. Egg and Cheese Dishes 587. BUCK RAREBIT 3 oz. cheese 2 of white toast 1 oz butter oz butter on toast oz milk Grate the cheese and make the toast Mix together the cheese, butter and milk, and spread evenly on the buttered toast Place under the grill, and cook until a light brown. Poach the egg, and place on top of the toasted cheese. 1 e66 2 2685 588 CHEESE OMELETTE oz. butter 11 oz. cheese 1 level teaspoon salt Beat the eggs with the seasoning and add the grated cheese Heat the butter in an Omelette pan, pour in the mixture and stir tull it begins to thicken evenly While still creamy, fold the omelette in two and brown lightly 589. CHEESE PUDDING (economical) 1 oz "Household " mulk powder 11 oz water for reconstituting 2 oz. dred egg powder egg and milk 2 az, cheese 1 teaspoon salt 2 oz. breadcrumbs 1 teaspoon mustard Heat the reconstituted milk to boiling Add the breadcrumbs, grated cheese, salt and Taustard, and stir. Remove from the stove and add the reconstituted beaten eggs. Place In a dish, and brown under the grill for 10 minutes. 590. CHEESE STRAWS. 2 oz four an egg yoll 2 oz. butter oz. water 3 oz cheese teaspoon salt Rub the butter into the flour Add the grated cheese and seasoning Bind to a stiff paste with the yolk and water Roll out thinly and cut into narrow strips Bake in a hot oven for about 10 minutes, 591. MACARONI CHEESE i pint milk 2 oz. macaroon 1 oz, margarine 3 oz. cheese 1 Oz flour 2 level teaspoons salt Ircak the macaroni ipto small pieces and boil; drain well. Make a sauce of the milk, flour and maganne. Stir in three quarters of the grated cheese. Add the boiled macaroni. Put the busture ja a pie dish and spnnkle the remainder of the cheese on top Brочу under the still, 22 CHEMICAL COMPOSITION OF FOODS 592. MACARONI CHEESE (economical) 3 oz, macaroni i oz. "Household " milk 3 oz. cheese 1 oz. flour powder 15 oz. water for reconstituting oz. margarine milk teaspoon salt Boil the macaroni in water until soit, and drain well. Melt the margarine in a saucepan, and stir in the flour and salt. Remove from the stove and add the reconstituted milk slowly. Add the cooked macaroni and about three-quarters of the grated cheese. Pour into a greased dish, and sprinkle the remainder of the cheese on top. Brown under the grill for about 10 minutes. 593. OMELETTE 2 eggs oz. water 11 oz. butter 1 level teaspoon salt Beat the eggs with the salt and add the water. Heat the butter in an omelette pan, pour in the mixture and stir till it begins to thicken evenly. While still creamy, fold the omelette in two and brown lightly. 594. SCOTCH EGG 3 eggs 8 oz, raw sausage oz. beaten egg oz. breadcrumbs Hard boil the eggs, cool and remove shells. Skin the sausages and flatten each on foured board Dip each egg in flour and cover with the sausage meat. Brush with beater egg and coat with crumbs. Fry in very hot deep fat for about 3 minutes. oz. flour 2 eggs 595. SCRAMBLED EGGS oz, milk oz. butter 1 level teaspoon salt Beat the eggs with the seasoning and add the milk. Heat the butter in a pan and add the beaten eggs and milk. Stir over a gentle heat until the mixture thickeas. 596. SCRAMBLED EGGS (WITH DRIED EGGS) oz. dried egg powder 1 oz, water for reconstituting oz, margarine level teaspoon salt Melt the margarine in a saucepan and add the beaten reconstituted egg and salt. Stir over a gentle heat until the mixture thickens the e55 597 WELSH RAREBIT 3 Oz cheese 1 oz. butter oz, milk Make as for Buck Rarebit, omitting the egg. 2 oz, white toast oz. butter on toast Sauces and Soups 598. BREAD SAUCE pint milk 1 small onion 2 oz. fresh breadcrumbs 1 teaspoon salt oz butter Put the milk and onion ja a saucepan and bring to the boil Add the breadcrumbs, and simmer gently for about 20 minutes Remove the onion and add the scasoning, stir in the butter and serve. 601. CHEESE SAUCE piat milk 11 oz. cheese i oz flour i level teaspoon salt 1 oz margarine Melt the fat in & pan Add the flour, and cook gently for a few minutes, stirring all the time Add the milk, and cook until the mixture thickens, stirring continually. Add the grated cheese and seasoning Cook for a few minutes. Lunite sauce 23 CONSTRUCTION OF THE TABLES 602. ECC SAUCE pint milk 1 hard-boiled egg oz. four White sauce 1 level teaspoon salt oz. bargarine Make the saucc and add the chopped egg and seasoning. 603. ONION SAUCE 1 pint milk 8 oz. onion, boiled oz, font White sauce 1 level teaspoon salt oz. margarine Make the sauce and add the chopped onion and seasoning 604, POTATO SOUP 131 oz potatoes, peeled pint milk 1 onion, peeled (41 oz) pint water 1 oz. dripping level teaspoons salt Melt the fat in a pan. Slice the vegetables and fry in the fat Add the water and seasoning. Bring to the boil, cover and simmer for an hour Rub through a sicie, add the milk and reheat. 606 WHITE SAUCE, SAVOURY 1 pint milk oz. margarine oz. Pour 1 level teaspoon salt Melt the fat in a pan. Add the flour, and cook for a few minutes, stirring all the time Add the milk and seasoning, and cook gently until the mixture thrckens, stirring continually. 607. WHITE SAUCE, SWEET I pint milk oz margarine oz. flour 1 oz, Sugar Make the sauce in the same way as the savoury sauce, adding the sugar instead of salt. Vegetable Dishes 608 POTATO CAKES (economical) 8 oz. mashed potato 1 level teaspoon salt 14 oz. flour Mix the flour and salt with the mashed potato Roll out, cut into cakes and cook slowly on a hot plate or girdle. 609 VEGETABLE PIE WITH POTATO PASIRY (economical) 124 oz. raw potato 77 oz raw potato pastry 51 oz. raw turnip 31 oz water 41 Oz raw carrot 1 teaspoon salt 1 Oz raw onton Slice the vegetables and place in a pie dish. Add the salt and water, and cover with the pastry. Bake in a moderate osen for 1 hour

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25
COMPOSITION
OF
FOODS
PER 100 GRAMMES
1

26 Cereals and Cereal Foods 8. per 100 g Sugar Starch and (as invert dextrins Total sugar) (as glucose), nitrogen. Np Food. Description and number of samples. Vater. 3 2 3 All-Bran, Kellogg's Arrowroot Barley, pearl, raw Barley, pearl, boiled Biscuits, crcam crackers Biscuits, digestive (1935) Biscuits, digestive (1944) Biscuits, plain mixed (1936) Biscuits, plain mixed (1944) 8.0 12.2 ID 6 69.6 3.5 5 6 7 8 2 packets from different shops 2 samples from different shops 2 samples from different shops 2 samples from different shops (boiled in water) 2 varieties 3 varieties Same 3 varieties Marie (3 varieties), Osborne (3 varieties) Mange (1 variety), Osborne (2 varieties), Petit Beurre (1 vanety). 2 varieties 3 varieties 3 varieties 4 samples from different shops 4 samples from different shops 3 varictics 18.2 Ir Tr. Tr. Tr. 16.4 16.3 15.8 19.9 39.8 94.0 83-6 27.6 57.5 49-6 50.3 59.5 2.20 0.07 1.35 0.46 1.49 1.68 1.30 1.29 1.23 5.2 5.2 5.1 54.5 CHEMICAL COMPOSITION OF FOODS .. 10 Biscuits, rusks Riscuits, sweet mixed 32 Liscuits, water 13 Bread, currant (1936) Ircad, lovis (1936) 15 Rrcad, malt (1936) 16 Ilread, brown (90%) 17 Bread, National Wheatmeal (85%) 18 Broad (80%) 19 Bread, whitc (70%) 20 Breath, white, toast 25 Bread, white, fricc in lard Cornflakes, Kellogg's Cornflour.. Custard powder 6.4 0.7 4.5 37.7 39.0 39.0 39.0 38.0 37.0 36.0 24.0 4.0 8.0 12.5 11.8 25.0 2.3 13.0 Tr. 18.6 Tr. Tr. 69.8 42.5 73.5 38.8 46.7 30.8 53.3 55.5 57.5 59.3 70.5 52.5 77. 1.06 0.97 1.89 1.12 1.83 1.46 1.46 148 1.46 1.43 1.70 127 1.16 0.09 Vakou from flours Nos. 37-40. (See p. 28.) Tr. Tr. 10. 2 packets from different shops 3 samples from different shops Take as corndous : : 92.0 Cereals and Cereal Foods-continued & per 100 g. Acid-base CC. per hour ance. Protein (NX Calor tes per 100 6 eng. per 100 g. K. Ca. 1 mg Fe. Ct4. N s. 1. Tolen! NO lood Fat Va. Kellogg's 82 1 420.1 10 800.46 7.8 1 95 0.22 20 2 0.67 0.12 34 6.8 0.23 04 ari, raw arl, boiled ream crackers ligestive (1935) ligestue (1944) plain mixed 311 (1210) 4.8 2.6 08 (438) Woooo 72 0 0.30 0.08 COMPOSITION PER 100 GRAMMES plain mixed 70 15 5 74.4 4 1 0.27 (335) 0.21 24 142 van ANO 000 ons en ve 81 107 0 66 31 8 87 100 121 59.4 usks .. weet mixed .. Iater Tant (1936) HVIS (1936). .lt (1936) un (90%) itional Wheat- 5%) Ite (70%) ite, toasted .. (206) (216) (472) (164) (455) (275) (393) (393) 0.09 eroo eno 243 UNO NO AN 253 1114 5 0-32 I! (393) (393) (467) (348) 367 (1050) 354 | 51.6 11111 un dos Kellogg's .. 16-4 13 5 | 19 5 I 70 10 14 5 1.27 7 16 5 2 80 15 3 72 Take as Cornflour. 20 0.13 ', wder * 27 Nole.- 11 flour is fortified with Caco, add 46 mg. Ca per 100 g. bread.

Cereals and Cereal Foods--continued No Food & per 100 g Description and number of samples. Water. Sugar Starch and (as invert dextrins sugar). (as glucose) Total nitrogen. 15 0 Tr. 73 4 Composite sample of 19 varieties, weighted for popularity. (See Biochem. J. 1945. 39, 213.) 1.56 15-0 15.0 15.0 15.0 15.0 Tr. Tr. 1.50 25 Flour, English (100% whole wheat) 20 Flour, English (85%) 27 Flour, English (80%) 28 Flour, English (75%) 29 Flour, English (70%) 30 Hour, English (Patent) .. 31 Flour, Manitoba (100% whole wheat) 32 Flour. Manitoba (85%) 33 Flour, Manitoba (80% 3-4 Flour, Manitoba (75%) 35 Mour. Manitoba 70% 36 Flour, Manitoba (Patent) 37 Flour, mixed grist, brown (90%) 38 Flour, mixed grist, National Wheatmeal (85%) 39 Flour, mixed grist (80%) 40 Flour, mixed grist, white (70%) 41 Force 42 Grapenuts 43 Macaroni (1936), raw 44 Cacaroni (1936), boiled 15 Macaroni (1943), raw 79.1 80.8 81-5 81.9 83.2 Tr. Tr. Tr. 150 1.40 1.39 1.34 2.39 Composite sample from 24 shiploads (12 No. 1 Manitoba and 12 No. 2 Manitoba). (See Biochem, J., 1945 39, 213. 69.1 TI. 15.0 15.0 15.0 15.0 15.0 150 15.0 75.0 75.5 76.3 76.9 78.2 74.2 76.0 CHEMICAL COMPOSITION OF FOODS Tr. Tr. Tr. 2.38 2.32 2.29 2.24 2.07 2.03 2.03 Mulled from a mixed grist consisting of 60 parts Manitoba wheat: 40 parts English wheat írom the composite samples shown above 2 packets from different shops 2 packets from different shops 2 samples from different shops 2 samples from different shops (boiled in water) 6 samples from different shops Tr 15-0 15.0 8.5 8.0 12.4 Tr. Tr. 7.0 72.2 11.9 Tr. Tr. 77.6 78.9 76.7 63.3 79-2 25.2 77-8 12.6 1.97 1.90 1.63 2.05 1.87 0.58 2.06 Cereals and Cereal Foods-continued & per 100 g Arail. able carbohydrate (as I'rotein 1110NO- (V x saccha. 57) Far rides) Acid-base balance. ce per 100 g Calor. 165 pet mg per 1008 N Alkali. 10 N Acid. 10 No Food. 100 6 va K Ca 18 Fe Cu. P. | S. CI 35.5 42 2 2. 1.5 13 11 1-0 0.8 2 5 17 29 21 2 2 21 89 86 8 2 80 79 76 13 6 13 6 13 2 131 12 8 11 8 11.6 73.4 79 1 80 8 81 5 81 9 83.2 69.1 74 0 75 5 76 3 76 9 78 2 74 2 333 346 348 349 349 352 339 350 350 353 352 351 343 361 179 151 118 111 99 312 146 65 0 36 0 27 D 22 0.22 0 20 0 60 0 34 0-27 022 0.18 ( 15 32 35 5 106 0 3 05 24 5 35 0 2 22 21 5 24 0 1 65 193 10 8 1 35 18 9 13 9 1 40 15 2 87 0 95 27 6 141 0 3 81 18 5 61 8 2 70 15 4 44 6 2 47 13 1 30 4 2 27 12 8 26 9 2 23 11 1 | 21 5 2 08 24 0 73 0 2 80 25 Flour, English (100%) 26 Four, English (85%) 27 Flour, Jenglish (80%) 28 Ilour, English (75%) 29 Flour, English (70%) 30 Hlour, English (Patent) 31 Tour, Nanitoba (100%) 32 Ilour, Manitoba (85%) 33 Flour, Alanıtola (80%) 34 Tour, Manitoba (75%) 35 Ilour, Manitoba (70%) 3G I Tour, Manitoba (Patent) 37 2 Hour, mixed grist, brown (90%) 38 Tlour, mixed grist, National Wheatmeal (85%) 39 Tour, mix cd gust (80%) 40 Hour, mixed grist, white (70%) 41 Force 42 Grapenuts 43 Macaroni (1936), raw Macaroni (1936), boiled 45 Macaroni (1943), raw 340 153 118 93 84 69 350 188 139 109 97 82 223 44.9 45 0 41.5 38.5 44 5 48 5 48.0 47 8 45 41.0 2 9 112 COMPOSITION PER 100 GRAMMES 1 3 1111|LUUTTUULI || Ullllllllll 87 82 71 205 12 09 19 2 2 18 3 5 11 6 16 76 0 348 36 159 20 9 51 1 2 50 0 35 174 43.6 ii 26 11 2 10 8 77 6 78 9 2 15 350 350 127 93 178 15 2 36 4 21 7 1 90 0 27 0 20 132 92 46 9 46.7 38 .. 9 3 11 7 10.7 3 + 11 7 19 30 20 06 1.3 83.7 75.2 97.2 25 2 77 8 370 (692) 358 (658) 360 25.6 114 79 352 (160) 405 423 217 67 139 66.3 148.0 47 8 153.0 26-3 57.3 81 | 17 6 20 3 41.7 3 99 5 64 1-43 045 1.30 0.36 0.19 0-07 0 02 0.30 339 J104 O J(1120) 333 144.0 (905) 152 95.0 31+ 47 29.4 9.7 141 (153) 38 12 Wole It flour is fortified with Caco, add 63 mg Ca per 100 g flour.

30 Cereals and Cereal Foods continued & per 100 g. Sugar Starch and (as invert dertriits Total sugar), Kas glucose). nilrogen No Foad. Description and number of samples Valer. 46 Oatmeal, raw . 8.9 72.8 2.12 47 Oatmeal porridge .. 89.3 Tr. 8.2 0.24 Coarse, medium and fine. Two samples of each from different shops. 21 oz. mixed sample and 2 level teaspoons salt per pint of water 2 packets from different shops 5 samples from different shops 5 samples from different shops (boiled in water) 10.2 Tr. Tr. Ty. Tr. 1.16 1.09 0.37 48 Post Toasties 49 Rice, polished, Taw 50 Rice, polished, boiled 51 Rye (100%) 52 Rye (85%) 53 Rye 35) 54 Rye (60%) 55 Ilyvita 56 Sago 57 Semolina 58 Shredded Wheat .. 59 Soya Full fat flour 60 Soya. Low fat flour or grits 01 Tapioca 62 Vita-leat 8.0 11.7 69.9 15.0 15.0 15.0 15.0 5.9 12.6 Commercial grist of an-English sye. CHEMICAL COMPOSITION OF FOODS 12 packets from different shops 2 samples from different shops 2 samples from different shops (coarse and fine) 2 packets from different shops Mixed sample, supplied by the Cereals Research Station. 4 varieties (medium pearl, seed pearl, coarse and fake) 12 packets from different shaps 78.8 86.8 29.6 75.9 80.2 82.5 85.8 86.8 94.0 77.5 79.0 13.3 172 95.0 77.8 Tr. Tr. Tr. Tr Tr. Tr. Tr. Tr. Tr. 1.28 1.17 0.99 1.19 0.04 1.87 1.69 8.45 7.94 0.07 1-50 80 7.0 70 12.2 4.9 De 185 Cereals and Cereal Foods-continued 3 per 100 g tad-base balance, cc. per 100 g Calor- Protein (N 105 per mg per 100 g 118 FeC# . lod No Food Tolkali. Fai Na Са P. 1 SICI 404 33 4 (578) (810) 4.12 47 380 155 0 17.7 ܗܛ ܕܝܘ ܝ. ܚ 73 0 (890) 1210) 27-0 46 Oatmeal, raw 14 Oatmeal porridge 48 Post Toastres..... 49 Rice, polished, raw 50 Rice, polished, boiled .. 51 53 Rye (75%) 54 Rye (60%) 55 Ryvita .. 56 Sago 57 Semolina Shredded Wheat Soya Full fat flour. 60 Soya Low fat flour or gnts 0914 3 2 19 ©- 9 - COMPOSITION PER 100 GRAMINES al!!! |||| 1111 16 | 1 32 (615) 34 11 8 16 5 26 145 01 97 19 9 5 126 12 15 3 469 40 5 90 7 3 73 0.15 98 25 1 18 0 03 18 2 32 01 04 0.15 0.45 (935) un OC SO - 71.0 OOO 11 C IS Tapioca Oo 82 200 320.07 44 0 118 0.19 3-5 13.1 (845) Vita-Wcat * Total NX6 25 + 75 per cent. total carbohydrate taken to be available, 31 34 Meat, Poultry and Game Edible matter, 55 calent, expressed as . per 108 5. 4 percentage of the wright Total Pumine as purchased. Valer. nitroges. nitrogen. Vature of <dible (analysed) material, Food, Method of cooking Naut 46.9 2.23 0.037 *Bacon, Danish Wits, tank cured Bacon, Danish Wilts, tank curcus Raw.. $1.2 .2.35 0.039 "Bacon, Danish Wilts, tank curex Raw 40.9 2.07 0.035 Average of 6 medium lean sides I bone excluded) of above sides (26.6 per total) (rind and bone above sides (50.6 per total) (rind and bone above sides (22-8 per total) (rind and hone 3 sides (rind and bone 3 sides (rind and bone Bacon, Damsh Wilts., tank cured Raw.. $5.4 2.45 0.041 CHEMICAL COMPOSITION OF FOODS 36.3 2.00 0.034 25.3 (67 0.028 - in 12.7 27.3 1 Tacon, English Wilts, dry Raw.. cured 2 *Bacon, English Midland, try Nav., cureu 3 Bacon, back Rasters fried Bacon, collar Rashers fried -5 Bacon, gammon Rashers fried Bacon, streaky Rashery fried ? Hecl, corned Tinned Beef, fracen (Argentine, X.2, Rau Australia, S Africa) 33 Fleef, silverside Boiled Beef, sirloin .. Roast (underdone in centre) Beel, sirloin .. Rpast (anderdone in centre) in 133 48 SO 58 41 100 24.9 20.0 4.12 4-58 5.28 3.99 3.60 3.40 0.069 0.080 0.086 0.066 0.036 1.050 All 58 5 S 70.3 All 74 4.82 Iran only All except lone 48 58.4 45.2 0.355 0-060 0.046 3.54 Meat, Poultry and Game - continuo & per 1006 Carbo. Calor hidrale ies Aod-base balance, co per 100 g V N And Alkalı. s | Cl. 10 mig per 100 g Me 1 Fe C: (as No Food Profeu ral glucose) 100g va Са P 704 019 020 19 17 27 0 26 75 107 18 98 87 88 89 X 91 42 9,3 94 95 96 97 48 49 100 Bacon, raw Danish Wilts, average Danish Wilts, fore end Danish Wilts, middle Danish Wilts, gammon Singlish Wolts Inglish Midland Bacon, back, fried Bacon, collar, fred Bacon, gammon, fried Bacon, strcaky, fried Tecf, corno Becs, frozen raw Beci, silverside, boiled. Beel, sirloin, roast, Ican only Beef, sirloin, toast, lean and fat 37 + 14 7 31 7 13 07 44 6 15 3 28 2 12 5 19 3 10 4 61 1 24 G 53 4 27 4 35 0 31 3 24 0 46 0 22 3 15 20) 3 73 28 0 20 0 26 8 12 3 00 () 0 0 0 O() 00 00 0 0 0 0 00 00 0 0 00 0 0 0 0 105 (1220) 355 (1350) 468 (1160) 325 (1200) 5019 (975) 612 (830) 597 (2790) 438 (3050) 444 (2330) 526 !(3090) 231 (1380) 74 301 (1470) 224 70 250 265 227 285 268 281 517 492 638 462 117 350 288 337 13 5 14 5 1 3 15 5 11 13 5 13 8 1 3 12 6 148 1 7 13 5 12 3 09 72 10 4 10 11 5 25 7 2 8 23 2 25 8 39 24 932 7 28 52 3 25 1 32 12 8 29 0 98 80 25 0 37 23 3 200 3 7 65 25 0 5 3 122 138 119 111 94 92 229 236 303 238 119 200 243 284 162 (1870) 170 (2070) 150 (1760) 178 1880) 145 (11510) 121 (1300) 298 (4150) 332 | 4790) 383 (4210) 299 14750) 212 (2080) 215 74 292 (2320) 283 74 COMPOSITION PER 100 GRAMMES 33 9 58 129 226 108 170 137 137 151 O 16 0.19 0 19 252 . 235 101 21 3 32 1 00 385 62 290 58 19 9 46 017 237 22 64 190 35 Meat, Poultry and Game--continued Edible matter, us eaten, expressed as a percentage of the weight as purchased & per 100 g Total Pirine milrogen. nitrogen. No Food Value of edible (analysed) material. Method of cooking TV ater. 702 103 ak ak ak (lightly cooked) 14 hours .ak 104 105 106 107 108 109 side -39100 side 68.3 56.9 50.5 59.1 56.6 56.2 50 80-2 .79.7 61 0 39 6 611 33.0 81 73 57 59 79 89 90 95 18 48 40 40 100 10-15 min Lean only Lean with some fat ΑΣ Lean only Lcan only Lean only AN Al. All Flesh only Flesh only Flesh only Flesh only All Flesh only Flesh only Flesh only Flesh only Flesh only Flesh only.. 0 058 0.063 0.085 0.061 0.072 0.073 0.066 0.040 0.031 0.061 0.040 0.072 0.039 CHEMICAL COMPOSITION OF FOODS heep weighed with bone) (Weighed with bone) 3.19 3.42 4.24 5.19 5.4 4.40 3.99 1 96 1.92 4.37 2-85 4.84 2.61 Tr. 3.67 1.98 4.69 2.72 5.00 3.30 $S1 112 112a 113 114 11416 115 1153 116 11Gq 3. leef 1.0 .. 52-0 -eighed with bone). weighed with bone) (uncrylied with lanc) (with basting} (with basting) sed as purchased (with basting) with basting) (with basting) (with basting) (with basting) with hastig) 12 39 39 52 51 46.7 27-1 616 10.6 O 064 0.035 0.100 0.058 098 (.065 k , stenci.co Meat, Poultry and Game--continued i per 100 Carbo- Calor. hoirolt 115 mg. per 100g (as per Prolcm) Fat Iglucose) 100 g Na R Ca. 178 1 Fe Cu. | Pis: Acid-base balance, 66. per 100 g. N Acid.Alkali. 10 10 CI No. Food k, raw.. .k, fried k, grilled el CN NOON م ن د ن د "side, side, roast, Jean 025 side, roast, lean 8 0 0 337 5925.4 4 0.23 COMPOSITION PER 100 GRAMMES 18, bolle rep boiled.. boiled (weighed one) 16.0 13.3 10 8 10 7 26.4 7017-2 3 down Det ו ן 1 ו ון ה{ O - Wne) 113 Dripping, leef .. 114 Duck, roast . 114a Duck, Tuast (weighed with bone) 215 Goose, roast 1150 Goose, roast with bone) 116 Grouse, roast .. 30.1 116al Grouse roast (neighed 20.0 with bone) vo 0.0 တ 37 28 Meat, Poultry and Game--continued Edible matter, as eaten, expressed as a percentage of the weight as purchased. & per 100 g Total Prrine nitrogen nitrogen, No Food Vature of edible (analysed) material. Method of cooking IVater, 517 1170 56 9 30.1 5.32 2.83 0.142 0.075 Guinca-fowl Guinca-low (weighed with bone) Ham, York Plan. 31.0 55 & 2.40 3-86 67 3.064 121) Haml. 100 48 6 2.72 0.05 53.6 300 38 38 llare .. 59 Iar .. 121 122 1220 123 1234 124 125 326 12? 128 129 230 131 60 7 CHEMICAL COMPOSITION OF FOODS Slam of Purk, chorpeu Ilare (weighed with bone) Harc (wcighed with bone) Sicart, sheep Kidncy, or. Kidney, ox.. Kidney, sheep Kuncy, sheep Livcr, med sample Lics, call Roast (with basting) Flesh only Roast (with basting) Flesh only Raw.. Average of 3 hams (a31 cxcept bonc) Boiled {purchased cooked Lean only and sliced) Boiled (purchanccl cuokcal As purchased, Ican and fat and sliced) Tunned, 85 purchased Six varieties Roast (with basting) Fiesli only Roast (with basting) Flesh only Stewed Flesh only.. Stowed Flesh only Roast Ventricies only Raw. All Stowed ANI Naw.. Pelvis and capsulo removed I'sied Pelvis and capsule reinoved Analysed as purchased Alt Raw.. All Sheed and Iried after rolung | All in four Shcod anıl fricu alter rolling in four Avalyseu as purchased Chicken and ham, 3 vanetis : ham and tongue, % varieties ::::::::::::: 2 43 5.18 3.52 4.78 3.48 4.18 2 82 53 54 0.099 0.067 0.060 0414 0.174 0 094 0.147 0.103 0:37 0.0 0.081 0.143 57.3 75.5 66.0 77.4 59.3 1.0 73.3 50.8 53 2 86 4.71 Laru.. 64 2-73 4.78 132 Liner, 0x All . 67 17.7 4.84 163 Meat paste 100 00.5 3.15 124 Heart , sheep , roast Meat, Poultry and Game-continued & per 100 fcid-base balance, cc per 100 g N hydrate mg per 100 g (as glucose) 1006 Na | K Ca 1.11g Fe Food No S. | ci. Cu Protein 136 Non ests #O 179 95 117 Guinea-fowl, roast 117a Guinea-fowl, 1oast 118 llam, York, raw 119 Iam, luled, Ican only 120 llani, buled. Ican and fat 121 Ham or Pork, chopped. 122 Hare, toast 1220 Dlare. Toast (weighed with lonc) 123 Hare, stewed WNNW CO 174 (1770) 280 (3350) 198 ((2350) - 12120) 108 74 COMPOSITION PER 100 GRAMMES ta o COC 0 bone) 125Kidney, ox, rat 126 Kidney, ox, stewed 127 Kidney, sheep, raw Kidney, sheep, fried 129 Lard 130 Liver, raw 131 Laver, calf, fried 132 Liver, ox, Ined 133 | Meat pastc OOOOOOO und Co. W 19 పలురు showOA WC on 313 239 132 *131 (1500) 39 Meat, Poultry and Game-continued Edible mailer, as eaten, expressed as a percentage of the weight as purchased. No, Food 5 per 100 & Total Purine nitrogen nitrogen. Natture of edible (analysed) material, Method of cooking. IVater. Raw.. 37 37 67-3 3.18 1.18 0.08% 0.030 Raw.. * 77 77 32.3 24 8 2.28 1.76 0.049 0-038 CHEMICAL COMPOSITION OF FOODS 34 34 :: 53.7 25.2 4.38 134 Mutton chop Lean only 134a Mutton chop (wciglved with Raw Lean only fat and bone) 135 Mutton chop Lean and fat 135a Mutton chop (weighed with Raw, Lean and fat hone) 136 Mutton chop Grilled Lean only X360 Mutton chop (wcighed with Grilled :: Lean only .. fat and bone) 137 Mutton chop Grilled Lean and fat 137a Mutton chop (weighed with Grilled Lean and fat hone) 138 Mutton chop Cavered egs and Lean only breadcrumlys and fried 1387 lutton chap («eighed with Covered Hith c$$ and Lean only fat and bone) breadcrumbs and fried 139 Mutton chop Covered with egg and Lean an fat breadcrumbs and fried, 139 Mutton chop (uergned with Covered egg and Lean and fat hone) breadcrumbs and tried 1.061 0.029 *; 55 55 33.6 25.4 3.26 2-46 0.046 0.035 . 36 3.82 0.063 36 36.6 1.13 38 2016 2.54 0.040 with 78 ** 16.8 0.033 Meat, Poultry and Game-continued 6 M 300 C Carbo. Calor. hydrale 143 (as per Protein Fat glucose) | 100 g m. per 100 g. Ca | Mg | Fe. | CH | P.S. | Cl dcid-base balance, cc. per 100 g N 10 Acid Matkall No Tood Na K 18 8 11 8 00 187 91 350 12 6 27.2 1.7 0.16 195 209 8+ 121 70 00 69 34 130 4.7 101 06 0.06 72 31 45 COMPOSITION 13 7 52 5 00 544 75 246 12 6 18.7 10 0.16 173 1.49 70 107 10 6 40 5 00 419 58 190 9.7 08 0.32 133 115 54 83 26 5 17 5 0 0 271 127 400 20.9 30 0 2 5 10 18 239 286 110 170 12 4 82 127 60 188 98 14 1 2 0 09 112 134 52 80 134 Mutton chor, raw, lean only 1310/ Muitton chop, raw, Jean only (weighed with fat and bone) 135 Mutton chor, raw, lean and fat 13Sa Mutton chop. Taw, lean and fat (weighed with Толе) 136 Mutton chop.grilled, Ican only 136a Mutton chop, grilled, Ican only (nrighed with fat and bone) 137 Mutton chop, grilled, fcan and fat 137a Mutton chop, grilled, lean and fat (weighed with bone) 138 Mutton chop, fried, lean only 1390 Mutton chop, fried, lean oply (weighed with fat and bone) 139 Mutton chop, Ined, lean and fat 1399 Mullon chop, fried, lean and fat (weighed with Ініne) 199 45 00 500 102 305 17 8 22.8 2 + 0 18 206 213 90 141 PER 100 GRAJIMES 150 34 0 00 378 77 230 13 5 17 3 18 0.14 156 161 68 107 22 8 25 2 5 7 341 116 349 15.4 26 1 3.1 0.13 222 250 134 166 86 94 21 127 44 131 58 98 1.210.05 83 94 50 62 15.4 60) 2.6 629 86 241 14.0 17.9 2 6 0.12 184 166 126 12.8 | 49 0 21 512 70 196 14 6 2.1 0.10 150 135 75 103 Meat, Poultry and Game-continued Edible maller, as caten, expressed as a percentage of the weight as purchased & per 100 g Total Purine nitrogen / nilrogen No Food Nalure of edible (analysed) material. Jethod of cooking. IV atcr 63 48 16 46 45.5 52.4 49 7 4.29 4.15 3.96 2.97 0.091 0.077 O 056 0.042 37.3 :: 39 39 :: 54 5 32.7 0.145 5.87 3.52 0.087 CHEMICAL COMPOSITION OF FOODS 445 45 56.9 35-8 5.15 3.24 0.095 0.060 140 Hutton, les Boiled All except bone 141 Mutton, leg. Roast All except bone 142 Mutton, scrag anil neck Stewed All except bone 142a Mutton, scrag and neck Stewed All except bone weighed with bone) 143 Partndge Roast with basting), Flesh only 143a Partridge (n cighed with Roast (with basting) Flesh only bone) 144 l'heasant Roast (with bastıng) Flesh only 1440 Pheasant (weighed with Roast (with basting) Flesh only bone) 145 Pigeon Boiled 145a Pagoon (wcighed with bone) Boiled Flesh only 146 Pigeon Roast (with bastıng) 1'lesh only 146a Pigcon (weighed with bone) Roast (with basting) Flesh only 147 Pork, les Roast All except bone 148 Pork, Join Roast Lean only 149 Pork, loin Roast Lean and fat 150 Pork, loin Salt smoked (purchased Lean only cooked) 151 l'ork, loin chopis Grilled Lean only 1515 Park, loin chops (wigbed Grilled Lean only with bone) Iresh only 3.57 1.57 :::::::: 36 36 28 28 42 39 62 100 62.1 27. 57.2 25-2 49.7 54.2 38 6 54.0 1.95 4.07 3.90 3.21 3.90 O 083 0 036 0.096 0.043 0.066 0.064 0.057 0.050 . . .: 31 31 48.9 20.0 4.20 1.72 0.06N 0.028 Meat, Poultry and Game--continued Acid-base balance, cc. per 100g & per 100 g Carbo- Calor hydrate CS (as pre Prolein Fai glucose) 100 g N ing per 100 g Na | K | Ca 1 mg Fe | CH | P. To Acid. Alkali No rood. S CI. 0 24 280 140 141 142 boiled roast ag and neck, 25 8 250 24 2 16 G 20 4 0 0 0 0 00 260 292 326 71 GO 273 316 186 36 # 3 50 0 27 3 26 + 26 6 5 1 4 3 68 238 242 220 271 259 67 62 82 225 199 203 1422 18 2 18 3 00 245 50 140 37 5 20 0 51 165 194 61 152 15 and neck, veighed with 143 143a 211 279 35 2 21 sast.. yast (ucighed 7 2 4 3 00 00 100 60 407 244 45 8 27 5 36 0 21 6 77 +6 313 188 399 239 99 $9 127 167 8 144 1440 30 8 194 93 59 0 0 00 213 134 49 3 31 0 104 66 35 0 221 COMPOSITION PER 100 GRAMMES 308 194 306 193 109 68 216 136 259 5 3 ast sast (weighed od led (weighed !! 11 145 1450 21 7 9 6 13 9 61 () O 257 218 96 74 33 299 131 17 6 78 31 2 13 7 9 8 4.3 352 155 243 107 75 33 00 113 146 146a t 99 26 8 11 8 ist (weighed 13 2 58 AO 00 233 102 105 46 16 3 410 180 33 8 14 9 194 8 5 10- 178 302 133 291 128 72 ) 147 0 0 ast past, Ican only ast, lean and 148 149 24 6 23 6 19 5 23 2 20 1 40 4 00 317 284 455 66 69 60 308 353 287 5 2 74 75 22 6 23.6 18 0 17 26 2 3 0 09 0.09 363 206 185 253 243 199 83 101 77 286 170 146 0.0 150 salt, smoked, 23 7 15 7 0 0 243 (1800) 300 27 3 24 1 ? 3 -- 219 212 (3100) 274 151 grilled, lean 25 3 23 7 00 325 76 347 92 207 2 90 09 211 261 113 187 151a1 10.4 9 7 00 133 31 142 3.8 8 5 0 04 86 107 grulled, lcan hed withbone) 46 77 43 Meat, Powtry and tame--COMIintea Edeble matter.] As cater, expressed as A percentage of the weight as purchased Nature of edible (analysed material. 6 per 1006 Total Pusrine Valer. nitrogest nitrogen. No Food Mellied of cooking Lean and fat Lean and fat :: 29.6 24.8 3.06 2-54 0.049 0041 35 63.9 32.5 4.37 2.23 0.061 0.031 Raw, Raw.. Hesh only Hesh only AI All A11 7 samples, mixed beer and pork 7 samples, mixed beef ani pork All except skin All cxcept skin AN Muscular portion only, lat at base of tongue and skin discarded Muscular portion only, fat at base of tongue and skin discarded Alt 49.2 50-7 48-5 54.0 39.2 55.8 52.2 Tr. 65.6 48.6 0.002 352 Pork, loin chops Grilled 1520 Posk, loin chops (weighed Grilled with lonc) 153 Rabbit Stewed 153a Rabbit (weigheil with bone) Stesed 154 Sausage, beef Fricd 153 Sausage, pork 150 Sausage, pork Fried 157 Sausago (1943) 158 Sausage (1943) Grilled 159 Sausage, black Analysed as purchased 160 Sausage, breakfast Analysed! as purchased 16 Analysed as purchased 3G2 Sweetbreads Stewed 163 Tongue, or Pickled in NaCl and sugas and boiled 164 Tongue, sheep's Stewed Tripe, dressed Stewed (treated with lime before purchase) 166 Turkey Roast (with basting) 3G6a Turkey fueighed with lonc) Roast (with basting) 167 Veal, hilet 168 Veal, frozen (Uruguay and NZ.) 169 Veal cutlet Covered with breadcrumbs and fried 170 Veal, fillet Roast 71 Veaison, haunch Roast 1 1 83 1.70 2.30 0.85 10 0.15 3-70 3.12 All ILOILAL CAPVILIUN UF PVUUS Suet ... 100 100 59 38 . 0.426 0.048 33 56.9 2.91 0.052 54 77.6 3.00 0.022 Flesh only Fiesti only 46 46 R Raw.. Raw.. :: 59.0 35-4 74.9 75.2 5 07 3.04 3.37 3.19 0.079 0.049 0.080 6.OSO $6 and . .. 74 54.6 5.00 0.308 Ali Flesh only :: 75 58 551 56.8 5.06 5.60 0089 0 097 Meat, Poultry and Game-continued 8 per 1008 hydrate (as glucose) 100g Na nig per 100 g K | Ca | 18 | Fe | Cu P. Acid-base balance, CC. per 100 8. N N S. | Cl. To laid idikalı. No Food Protein Fat 00 59 258 83 | 14.9 2 40 09 178 and lat": 0 49 6 9 12 4 200.07 148 43 21 2 16 6 en OCCO - COCO 287 |(1130) (770) 326 (999) 11 19 4 COMPOSITION PER 100 GRAMMES (980) 152 I'ork chops, grilled, lcan 18 6 50 3 152a l'ork chops, grilled, lean 15 441 9 and fat (weighed with Ixone) 153 Rabbit, stened.. 153a Rabbit, stewed (weighed 13 6 with bone) 154 Sausage, becf, fried 155 Sausage, pork, raw 156 Sausage, pork, fried 157 Sausage (1943), raw 158 Sausage (1943), grilled .. 14 4 20 0 159 Sausage, black... 53 22 5 160 Sausage, breakfast 161 Suct .... 162 Succtbreads, stewed 163 Tongue, ox, pickled 164 Tongue, sheep's, stenci 165 Tripe, stewed .. 160 Turkey, roast 166a Turkey, toast (weighed with lone) Veal, fillet, raw. Veal, frozen, raw Vcal cutlet, fried Veal, fillet, roast Venison, roast .. 348 an OOOWOOO NAWO 150-two-WNWNA WOO OOON wir 97 | 14 9 (62) 440 (84) 60 0 31 2 15 9 19 50-26 21 916 6011 14 3 15 4 30 9 16 2 11 1 13 2 (975) 1320) 173 111320) 79 (1300) 18 74 ឱខ្លួនខ្លួន ទី១៖ eu #avoo et elci Q 45 16 Fish Edible matter, as eaten, expressed as a percenlage of the weight as purchased, & per 100 g Total P117971€ nitrogenitrogen. No Food Nature of raw materai Nature of edible (analysed) material Method of cooking Flesh and skin 47 73 3 3.26 0.073 Flesh and skin 38.9 1.73 0.039 65 55.6 3 76 0.133 Flesh only Flesh only . 65 41 1 • 2.78 0.098 Flesh and skin 47 73.5 3 39 0.069 CHEMICAL COMPOSITION OF FOODS Flesh and skin 17 38.2 1.76 0.036 172 Bass. Whole fish, excluding Steamed guts 1729 Bass (werghed with bones) Whole fish, excluding Steamcat guts 173 Bloaters Body of fish without Grille heads, roes or guts 173a Bloaters (weighed with lones Body of fish without Grilled and skin) heads, roes or guts 174 Bream, Red Whole fish, excluding Steamed guts 1740 Bream, Red (weighed with Whole fish, excluding Steamel bones) guts 375 Brea 13, Sea Whole fish, excluding Steamel guts 1750 Bream, Sea (weighed with whole fish, excluding Steained bones guts 176 Preces from tail end Steamed 1760 Brill (weighed with bones Pieces from tail end Steamed and skin) 177 Catfish Middle cuts, skinned Steamed 177 Catfish (weighedssthlmones) Middle cuts, skinned Steamed 178 Catfish Middle cuts, skinned Covered with batter and crumbs and Inel 1788 Catfish (weighed with bones) Maldie cuts, skinned Covered th batter and crumbs and friert Flesh and skin 58 76.5 3.07 0.072 Flesh and skin . 58 49-3 2.00 . Flesh only Flesh only .. 63 63 74.2 50.5 3.39 2.30 0.061 0.042 Alf except bones All except bones All except bones 64 64 90 73.6 62.5 61.9 3.43 2.92 3.17 0.060) 0.051 0.065 All except hones 90 58.0 3-98 0-061 Fish-continued & per 100 R Carbohydrale Calor. 175 Acid-base balance, cc. per 100 g V N 10 fas mg per 100 g Wg re C# | P per S ro Na Tood Acid. TOATRON yoles Fal glucose) 1008 CI K Ca 195 10 4 5 1 27 0 (0) 127 67 75 40 .326 173 46 9 24 9 269 1+ 2 07 04 220 117 033 124 85 45 150 79 22 6 16 7 17 + 129 0 0 0 0 255 189 (703) (520) 446 123 0 33091 ++ 7 33 1 355 263 741 550 308 (1130) 228 (838) 16 COMPOSITION PER 100 GRAMMES 197 10 2 40 21 00 00 118 61 119 62 345 479 27 9 14 5 29 9 15 6 04 02 11 213 111 212 126 138 72 1-18 77 122 17 8 116 172 13ass, steamed 172a Tace, steamed (wcighed with bone) 173 Bloaters, gnlied.. 173a Bloaters, grilled (weighed with bones and skin) 174 Brcam, Red, steamed 174a Brcam, Red, steamed (ucighed with bones) 175 Bream, Sca, steamed 17ha Bream, Sea, stcamed (weighed with lones) 176 Brill, steamed 1760 Brull, steamed (ucighed with bones and skin) 177 Catfish, steamet 1770 Catfish, stcamed (weighed with bones) 178 Catfish, fncd 1789 Catfish, Ined (weighed with bones) 30 20 00 0 0 101 66 113 73 281 182 35 0 22 7 26 7 174 06 0+ 238 155 219 142 164 106 79 20 4 13 9 34 2 3 0 0 0 0 115 78 94 64 264 180 15 3 10 + 31 0 21 1 07 0 5 0 13 0.09 230 157 21+ 146 125 85 175 119 215 204 17 4 37 32 00 00 118 100 108 92 317 269 13 9 11 8 26 6 22 6 06 0 5 212 180 183 108 92 145 123 18 8 17 7 10 5 99 65 61 200 188 120 113 323 304 19 1 18.0 25.7 24 2 ? 3 2.2 228 215 199 187 150 141 148 139 47.

Fish-continued & per 100 g Total. Purine nitrogen. nitrogen, IValer 0.051 1.80 78 9 .. 0.062 0.050 79 2 2.98 2.42 64.1 :: 0.063 3.44 69.4 . . 0.057 3.13 63.1 Edible matter, as eaten, expressed as 4 percentage Nature of edible of the weight Method of cooking. Nalurt of raw material (analysed) material as purchased Food. No 100 All cooked Purchased Cockles 179 without shells 66 Flesh only Steamed Middle cuts Cod 180 Steamed 66 Flesh only Cod (weighed with bones Middle cuts 1800 and skin) Covered with batter Steaks All cxcept bones 181 and crumbs and fried 114 Covered with batter Cod (ucighed with bones).. All exccpt bones Steaks 1810 and crumbs and Iried Cod .. Steaks 182 Gnlled with added Flesh only butter Cod (ucighed with bones Grilled with added Steaks 1829 54 Flesh only and skin) butter Parboiled, sliced and llalf a roe Cod roc 183 93 All .. .. fried in crumbs 184 Cod roc Hall a roe Baked in vinegar 98 185 Cut from behind Conger 160 Steamed Flesh only head 1854 Conger (weighed with bones Cut from behind Steamed Flesh only and skin) head 186 Conger Steaks from behind Covered with batter All except bones 91 bead and crumbs and fried Conger (u cighed with bones) Steaks from behind Covered with batter 1869 91 An except boncs head and crumbs and fried CHEMICAL COMPOSITION OF FOODS 4 56 0.082 Cod. 64 6 54 0 070 54.9 3-87 0.112 62.0 3.35 0.130 0.063 3.85 3.77 71.1 73 3 .. 0.047 2 83 55.0 60 .. 0.070 3.10 52.7 0.062 2.73 46.3 Fish - continued & per 100 & Carbo- Calor. hundrate (as per Profe111 Fat glucose) 100 g i cid-base balance, cc. per 100g N 10 Acid. Alkalı. mg per 100g Ng | Fe i C16 417 NO Tond S | CI Na K Ca 11 0 18 0 14 6 03 09 07 Tr 00 00) 48 (3520) 82 100 66 81 43 127 0 360 14 6 292 11 8 51 0 20 6 16 7 260 05 0.4 0 10 O 08 204 242 196 322 (5220) 212 120 172 97 156 162 131 207 18 8 4 7 4 3 29 26 0.10 140 127 161 146 342 311 496 452 26 8 2 + + 10 09 261 238 COMPOSITION PER 100 GRAMMES 243 221 145 132 156 112 0 09 110 27 0 22 9 5 3 4 5 0 0 00 160 136 407 346 31 0 26 4 36 0 30 6 10 09 274 233 323 274 130 111 218 185 179 Cockles 180 Coxd, steamed 180a Cod. steamed (weigheid with bones and skin) 181 Cod, fried Tala Cod, ined (weighed with lones) 182 Cod, grilled 7820 Co, grilled (weighed with 1xyncs and skin) 187 Col roc, fried 184 Coul roe, haked in vinegar 185 Conger stcamod 185a Conger, steamed (weighed with bones and skin) 180 Conger, Ined 18Ba Conger, fred (weighed with hones) 94 20 6 24 0 22 8 17 1 11 9 3 2 18 30 00 0 0 0 206 128 110 83 127 73 99 74 258 132 347 260 16 S 13.0 29.8 224 10 5 80 28 4 21 3 1.6 2 3 0 5 04 501 402 220 165 .38 272 269 202 188 173 82 383 100 163 122 18 7 16 4 200 17 6 .. 6 5 5 7 287 252 108 95 353 310 24 2294 21 325.8 1.0 0.9 247 217 200 195 156 137 169 148 . D) 49 Fish---Continued 8. per 100 g Edible matter, as calent, expressed as a percentage of the weight as purchased Total Płyine mirogen nitrogen. Valer Nature of edible (analysed) matenal Method of cooking. |Nature of raw material 72-5 14.5 19 9 16 16 91 0 061 0.012 0.065 3.21 0.64 3.19 Food No Alive 0.052 2.55 15 9 91 0.050 3.66 CHEMICAL COMPOSITION OF FOODS 90 0.045 3.33 40.3 90 187 Crab) Boiled in fresh water Flesh only 187a Crab (weighed with shell) Alive Boiled in fresh water Flesh only .. 188 Dabs Whole fish, excluding Covered with batter All except boncs guts and crumbs and iried 188a Dabs (weighed with bones) Whole fish, excluding Covered with batter All except boncs guts and crumbs and fried 189 Dogfish Tail ends, skinned . Covered with batter All except bones and crumbs and Ined 189a Dogfish (weighcu with lonc) Tail ends, skinned .. Covered with batter All except bones and crumbs and Iried 190 Eels, elvers Wholc fish 191 Ecls, silver Live eels 1912 Cels, Silver (i cighed with Live cels Flesh only Raw.. bones and skin) Flesh only 192 liels, siker Live cels Stowed in half their Flesh only weight of water 193 Cels, yellow Live eels Flesh only Ecls, yellow (scighcl with Live ccis 193a Raw.. Ilesh only bones and skin) 194 Fillet, smoked Fillet aş purchased Steamed 195 lirsli paste Inalyseul purchanel Salmon and shrimp. 3 varicties; salmon and anchovy. 2 varictics: bloater, 3 varieties .. 100 66 66 81 8 571 37.8 2.02 2.31 1.52 Raw.. Raw.. 49.2 2.84 50 67 67 71 3 17.8 2.66 1.78 0.048 Raw.. 67 100 75.2 0345 3.25 ? 38 as .

. Fish-continued 6 per 100 % Carbo-Calor hydrate 1C5 (as per Prolgin Pal glucose) 100 g ing. per 100 g Fe 1 Cui Acid-base balance, co per 100 g. V V 10 Food No. Na K Gulaid Tolkalı Ca Р S. CZ 19 2 38 5 2 10 00) 00 127 25 350 366 73 271 5+ 29 + 59 17 9 96 13 0 3 465 93 570 114 395 79 70 19 2 15 4 14 3 11 4 99 78 249 199 127 102 284 130 0 227 104 0 29 1 23 3 10 08 0 07 0 06 250 200 259 207 245 196 175 140 COMPOSITION PER 100 GRAMMES 17 9 16 3 25 2 22 9 60 5 5 330 300 103 148 2-15 223 12 5 11 4 200 18 2 1 3 12 269 244 210 191 203 181 187 Crab, boiled 1879) Crab, boiled (w cighed with shell) 188 Vahe, frice 1889 Dalys, fried (wcighed with Ixones) 189 Dogfish, fned 1890 Dogfish, (ned weighed with bone) 190 Leis, clvcrs, raw 193 Lcls, silver, raw 1919 Eels, silver, raw (weighed with bones and shin) 142 Lels, silver, stewed 193 Jc ls, yellow, raw 193a Eels, yellow, raw (ucighed with bones and skin) 194 Fillet, smoked, steamed 195 205 186 12 6 22 14 4 1 278 9 5 18 4 00 00 00 72 318 211 67 77 51 230 515 ) 215 12 6 142 83 31 O 14.3 94 40 0.8 05 Tr 0.03 0 02 440 192 127 141 162 107 55 69 16 16 138 91 200 17 7 16 6 11 1 32 + 11 3 0 0 00 00 374 173 115 73 89 60 267 18 5 12 4 148 19 0 12 7 10 07 0 5 0) 05 0 03 200 223 150 199 187 125 64 57 38 168 145 96 179 19 4 14 9 09 95 00 65 88 (1080) 174 (1480) 263 19 6 307 146 0 13 30.1 10 60 on my 210 248 (1550) 185 (2380) 149 103 Fish paste 0 06 iu 51 as Fish-Continued Edible maller, as eateft, expressed as & per 100 g a percentage of the weight Toral. Parine as purchased. IVater. nitrogen, nitrogant. NO Food Nature of raw material Arethod of cooking Nature of edible {analysed) malerial Ficsh only 45 76.6 3.24 1-086 CHEMICAL Flesh only 45 42.8 1 81 0.048 pics! and skin 74 1.5 2.84 0.061 Flcsh and skin 74 42.4 1.96 0.042 . Flesh only 61 72.0 3.46 D.085 Flesh only 61 58.2 2.80 0 069 196 Nounder Idy of fish without Steamed head or gats 16a Hounder (weighic with Body of fish without Steamed lones and skin) head or guts Hlounder Body of fish without Covered with batter head or guts and crumbs and fried 1975 Flounder (weighed wysth Body of fish without Covered with batter bones) head or guts and crumbys and fried 198 Gurnet, grey Body of fish without Steamed Head or guts 198a Gurnet, grey (weighcd with Body of fish without Steamed bones and skin) head or guts 199 Guinct, red Body of fisła without Steamed 199a Gurnet, red (weished with Body of fish without Steamed troncs and skin) head or guts Haddock, frexit Fullcts Raw 201 Iladdock, fresh Middle cut Steamed 2012 Haddock, fresh (sveghel Middle cut.. Steamed with bones and skyn) 202 731)Dock, fresh Body of fish without Covered with batter and crumbs and Iried Jaddock, fresh (weigheit Body of fish Sithout Covered with batter with bones) and crumbs and fried . COMPOSITION OF FOODS 57 71.6 head or guts 3.54 Flesh only Flesh only 0.079 .. 57 50.9 2-51 0 056 200 4 Picsh only Hesh only Flesh only 59 59 81-3 750 57:1 2.68 3.65 2.77 0.067 0.072 0.055 head or guts All except bones 115 65.1 3.42 0.083 head or guts All cxccpt honcs 115 60.0 3.15 0.076 Fish- continued & per 100 g Carbo- Calor. hydrate tes (as per Protein Fat glucose) 1006 mig. per 100 g. Fe | Cu | P | S Acid-base balance, cc. per 100 g. N N 10 Acid. ilkali. 10 I CI Food K Na Са No 194 J0 9 17 10 00 0 0 95 53 115 64 318 178 55 1 30 9 25.0 14 0 1.3 0.7 296 166 231 129 148 83 197 110 17 0 11 7 12 9 8 9 65 4 5 214 147 130 90 282 194 74 5 51 3 22.6 15.6 218 150 203 140 200 138 139 96 08 21 0 17 0 5 2 4 2 00 00 134 108 305 247 117 95 13 1 10 6 23 9 19.4 08 0.6 COMPOSITION PER 100 GRAMMES 196 158 247 200 117 95 158 128 1996 Hlounder, stcamed 1962 Flounder, steamed (wcighed with bones and skin) 197 Flounder, friod. 1970 Flounder, fried (weighed with Lyones) 198 Gurnet, grey, stcamed 1980 Gumet, grey, stcamed (weighed with boncs and skin) 199 Gurnet, red, steamed 1992 Gurnct, rod, steamed (w cighed with bones and skin) 200 Haddock, fillets, raw 201 Haddock, fresh, steamed 2012 lladdock, fresh, steamed (weighed with bones and skin) 202 Haddock, fresh, fried 2020 Haddock, fresh, fried (weighed with bones) 21 3 15 1 4 7 3 3 0 0 00 131 93 186 132 350 248 20 9 14.8 30.9 21.9 0.7 0.5 241 171 253 180 141 100 146 10+ 223 15 9 22 0 06 08 06 00 OO 00 71 97 74 125 121 92 302 31 7 22 5 323 5+ 6 27 8 245 41 4 212 10 0.7 0.5 0-13 0.10 216 23+ 178 30+ 156 78 59 156 177 134 16 7 231 20.4 18 8 83 76 3 6 3.3 175 161 177 163 348 114 0 30.6 320 105.028 2 1.2 1.1 Il 247 227 285 262 181 166 140 129 53 Fish-continued 8. per 100 g. Total Purine nitrogen nitrogen. IVater. 0.065 0.042 3.73 2 42 71.6 46.5 0 061 0.049 3.11 2.49 76.1 61.0 0 052 3.18 62.0 CHEMICAL COMPOSITION OF FOODS 0.049 Edible matter, as eaten, expressed as a percentage Nature of edible of the weight Method of cooking Nature of raw material Food as purchased (analysed) material No 55 Stcamed Haddock, smoked Flesh only As purchased 203 Steamed As purchased Haddock, smoked (wcighed 55 :: Flesh only 203a with bones and skin) Flesh only Steamed Middle cut .. 63 Hake 204 Hake (weighed with bones Steamed Middle cut Flesh only .. 2040 63 and skin) Covered with batter Steaks Hake 106 All except bones 205 and crumbs and fried 205a Hakc (weighed with bones) Steaks Covered with batter All except bones 106 and crumbs and fried Italibut 206 Middle cut Steamed 66 Flesh only 206a Ifalibut (neighed with bones Middle cut .. Steamed Flesh only. 66 and skin) 207 1{erring Fillets Raw.. All cxcept bones 208 Herring Body of fish without Covered with oat Flesh, skin and roes 77 head or guts meal and fried 2080 IIcrnn (weighed Body of fish without Covered with oat Flesh, skin and roes 77 bones) head or guts meal and fried 209 1Ierting Body of fish without Baked in vinegar Flesh, skin and roes 78 head or guts 209a Herring (weighed with Body of fish without Baked in vinegar Flesh, skin and roes bones) head or guts 210 Sierring roc (soft) Rolled in flour and 80 fried 2.99 58.3 ** 0.068 0.052 3.80 2.88 70 9 53.8 0.119 0.172 2.70 3.69 63.5 58.7 :: 3.24 0.151 1 51.6 0:160 2.89 67.5 0.147 2.65 62.0 0.484 78 3.85 .. with 52.3 All .. Whole roes Fish-continued 6 per 100 g Carbo- Calor hydrale TES (as per Protein rat glucose) 100 g icni-base balance, cc. per 100g y mig per 100 & 118 | Fe | Culp Touced Tortları. No rood Na S. 1 ci к | Cа 22 3 09 100 (1220) 00 293 57 5 25 4 197 10 248 253 (1900) 14 5 Oo 06 f15 (793) 190 37 % 16 5 07 162 128 16+ |(1230) 3 3 18 5 148 00 0 0 107 86 118 95 310 248 15 9 12 7 26 7 21 4 06 0 5 0 12 0 10 218 175 193 154 95 76 127 102 COMPOSITION PER 100 GRAMMES 19 3 1lt 18 2 10 7 5 3 5 O 205 193 153 144 297 279 25 829 0 24 3 27 3 09017 08 0 16 259 244 197 185 134 126 203 | Haddock, smoked. Btcamod 263a Haddock, smoked, steamed (weighed with bones and skin) 204 Ilake, steamed 2040 Hake, steamed (weighed with bones and skin) 05 Hake, ined 2050 Hake, Ined (weighed with bones) 200 Halibut, steamed 2060 Halibut. steamed (weighed with bones and skin) 207 Herring, raw 208 Herning, fried 2080 Hemng, fred (cighed with tones) 209 Herring, lahod in vinegar 2019 Herring, baked in vinegar (neighed with bones) 210 Herring roe, fried 148 139 22 7 17 3 4 0 30 00 0 0 130 99 111 84 340 258 130 99 23 2 17 6 06 05 0.07 0.05 255 194 255 194 80 61 186 141 18 1 16 7 21 8 192 115 0 0 1 5 1 3 15 1 13 3 273 235 208 130 101 89 317 101 0 415 38.6 365 34 0 31 7 34.7 30.5 15 19 1.7 272 339 298 122 125 191 261 230 219 193 110 12 9 205 16 9 15 5 233 0.0 00 189 174 62 57 233 214 58 2 53 5 21 8 20-1 1.6 1.5 326 300 119 109 118 189 219 23 4 15.8 260 87 239 15 7 8.1 1.5 915 242 123 662 55 Fish-continued 56 Edible maller, as calen, expressed as a percentage of the weight as purchased No Food Nature of raw material Method of cooking, Nalure of edible (analysed) material & per 100 8 Total Purine nilrogen nitrogen. Valer . 50 76 7 3 28 0.057 50 47.5 2.04 0.035 45 45 58 7 31.6 4.08 2.20 0.091 0.049 Flesh only .. 62 77.2 3.29 0.05+ CHEMICAL COMPOSITION OF FOODS 62 54 9 2.34 211 Jolin Dory Whole fish without Steamed Flesh only head, guts or fins 211a John Dory (weighed with Whole fish without Steamed Flesh only Lones and skin) head, guts or fins 212 Kippers As purchased Baked Flesh only 212a Kippers (weighed with As purchased Baked Flesh only. bones and skin) 213 Lemon sole Whole fish without Steamed head, guts or fins 213a ccmon sole (crghes with Whole fish without Steamed Flesh only Bones and skin) head, guts or fins Lemon sole.. Whole fish without covered with batter All except bones head, guts or fins and crumbs and fried 2140 Lenion solc (weighed with Whole fish without Covered with batter All except bones hones) head, guts or fins and crumbs and fried 215 Steamed 2154 Ling (weighed with bones Sections from body Steamed :: Flesh only and skin) Flesh only .. Ling.. Steaks Covered with batter All except boncs and crumlis and fried ling (weighey will lines) Sicaks Covered with batter llt except lones and cruinus ani frica 0.038 91 60.4 2.57 0.044 91 47 7 2.03 0.035 Ling 60 60 218 74.6 55-9 3-73 2.79 0.060 0.045 . 100 62.1 2.85 0.05G 100 55.2 2.54 0.511 Fish-continued laid-base balance, cc per 100g s por los Carbo- Calor. hydrale 125 (as per Protein Fat Slucose) | 100 & V mg per 100 g Na K Ca 1 118 | Fe Cu 1 p. 10-1cd loan ilkalt. S. 1 c. Va food 19 9 12 3 00 00 95 59 139 86 287 178 23 0 14.3 29 0 18 0 06 04 251 156 23+ 1445 1443 89 179 111 09 0 0 23 2 12 5 11 4 6 2 201 108 (990) (535) 520 281 64 8 35 0 47 5 25.7 1 08 126 230 281) (1520) 151 (824) 245 132 COMPOSITION PER 100 GRAMMES 0.0 20) 6 19 9 14 1 06 09 06 00 () O 90 64 115 82 279 198 20 0 14 2 0 12 0 09 247 175 241 171 117 83 194 138 14 6 211 John Dory, steamed 211a John Dory. steamed (cighed with loncs and skin) 212 kippers, bakod. 212aKippers, baked (weighed with loncs and skin) 213 Lemon sole, steamed 211a J.cmon solc, steamed (weighed with bones and skin) Lemon solc, friedl 214a Lemon solc, frıcd (wcighed with bones) 215 l.ing, stcamod 2150 Ling, steamed (weighed with bones and skin) 216 Ling, fried 2160 Ling, Ined (weighed with Jones) 04 15 4 219 13 0 10 3 9 3 74 136 108 250 198 95 0 75 0 22 3 15 8 0.16 0 13 21 190 189 119 124 98 119 84 173 09 0 5 12 + 16 8 266 08 06 00 0 0 99 74 120 90 370 278 17 6 13 2 36 9 27 7 221 166 99 74 149 112 0 199 168 15 0 12 + 11 0 63 5 6 208 185 145 129 312 278 39 8 35. + 32 0 28 5 08 07 228 203 203 181 157 140 128 114 57 56 Fish- continued Edible matter, as calen, expressed as a percentage of the weight as purchased & per 100 & No. Food Nature of raw material Method of cooking Nalure of edible (analysed) material Water Total Purine nitrogen nitrogent 211 Steamed Flesh only 50 76 7 John Dory John Dory (weighed with bones and skin) lla 3 28 hale fish without head, guts or fins Whole fish without head, guts or fins 0.057 Steamed Flesh only 1 50 47 5 2.04 0 035 212 212a Flesh only Flesh only :: 15 45 58 7 31.6 4.08 2.20 ( 091 0.049 213 Flesh only 62 213a 77.2 3.29 0.054 . Flesh only CHEMICAL COMPOSITION OF FOODS . 214 62 54.9 2.34 0-038 All except bones 91 60.4 2.57 0.044 Kippers As purchased Baked Kippers (wcighed with As purchased Baked bones and skin) Lemon sole Whole fish without Steamed head, guts or fins Lemon solo (cighed with Whole fish without Steamcd bones and skin) head, guts or fins Lemon solo.. Whole fish without Covered with batter head, guts or fins and crumbs and fried Lemon Sulo (w cighcl with Whole fish without Covered with batter hones) head, guts or fins and crumbs and ſnied Ling.. Lang (wesglied with bones Sections from body Steamed Sections from body Steamed :: and skin) Ling.. Steaks Covered with batter and crumbs and fried I ing (weigher will lines) Steaks Covered withi batter and cruinis ani fried 2144 All except bones 91 47 7 2.03 0.035 215 1154 60 60 216 Flesh only Flesh only .. All except hones 74.6 55.9 3.73 2.79 0.060 0.045 . .. . 100 62-1 2.85 0-056 Jll cxcept bones 100 553 2.54 0.150) Fish-continued Indlate balmuer, 66. per 100g & pr 1006 Carlo- Calor. hydrate 105 per Protein tal glucose) 100 6 N M 1 per 100 6 Mg | Fe dicul olikalt. C44 Na No K l'ood S. Ca CI. 23 0 06 199 12 3 234 00 0 0 95 59 139 S6 287 178 251 156 29 0 19 O 145 143 89 179 111 09 23 2 12 5 114 62 00 0,0 201 108 (990) (535) 520 281 64 8 7 5 35.0 25.7 426 230 280 (1520) 151 (824) 245 132 COMPOSITION PER 100 GRAMMES 08 279 0 19 9 14 1 09 (6 (10 1) O 90 64 115 82 20 6 14 6 200 14 2 0 12 0 09 247 175 241 171 117 83 198 194 139 John Dory, stcamed 2114 Jolin Dory, steamed (weighed with bones and skin) 212 Kippers, baha! 212a Kiprers, baked (weighed with loncs and skin) 13 Lemon Solc, steamed 213a) 1.cmon solo, steamed (weighed with bones and skin) 214 Icmon solc, fried 2149 1cmonsole, ined (wciglied with bones) 215 Ling, steamed 2150 Lang, steamed (ucighed with bones and skin) 216 Ling, fried 2160 Ling, fried (wcighed with lyoncs) 15 4 12 2 13 0 10 3 9 3 74 219 173 136 108 250 198 950 75 0 22 3 15 8 0 16 0 13 241 190 189 1449 121 99 119 84 09 99 99 22 4 168 08 06 00 00 120 90 370 278 17 6 13 2 36 9 27 7 05 04 221 166 266 199 149 112 16 8 12 15 0110 63 5 6 208 185 45 129 312 39 8 278 35.4 32 0 28 5 08 07 - 228 203 203 181 157 140 128 114 57 . 56 Fish-continued Edible matter, as eaten, expressed as a percentage of the weight as purchased & per 100 6 No Food Nature of raw material Method of cooking Nature of edible (analysed) material. Vater Total Purine ruitrogen | nitrogett 211 . 50 211a 76 7 3 28 0.057 50 47.5 2.04 0 035 212a .. :: 45 15 58.7 31 6 4.08 2.20 213 0 091 0-049 213a .. 62 77-2 3.29 O 054 CHEMICAL COMPOSITION OF FOODS . 214 62 54 9 2.34 0.038 Jolin Dory Whole fish without Steamed Flesh only head, guts or fins John Dory (ncighed with Whole fish without Steamed Flesh only bones and skin) head, guts or fins Kippers As purchased Baked Flesh only Kippers (weighed with As purchased Baked Flesh only bones and skin) Lemon solc Whole fish without Steamed Flesh only head, guts or fins Lemon sole (scighed with Whole fish without Steamed Hesh only hones and skin) head, guts or fins Lemon solo.. Whole fish without Covered with batter All except bones head, guts or fins and crumbs and fried Lenion yolc (wcighcl with Wholc fish without Covered with batter All except bones hones) head, guts or fins and crumbs and fried 1.ing. Sections from body Steamed Flesh only Ling (cighed with 2xnes Sections from body Steamed Flesh only and skin) Ling Steaks Covered with batter All except bones and crumbs and fried 1.118 (urghei with immes) Steaks Covered withi batter All except bones and crumbs and fricd 91 : 60.4 2.57 214a 0.044 91 47 7 2 03 0.035 215 15a :: 216 60 60 74.6 55.9 3.73 2.79 0.060 0.045 .. 100 62.) 16 2.85 0.056 100 55 2 2.54 0.150 Fish-continued 6 per 1006 Carlo- Calor hydrale 105 (as per Protein l'al glucose) 100 6 laul-lase loomuce, cc cr 100 V M 10 mg per 100 & Mfg | Fe Cu lood No Acid Wallkali K i Ca Na S. CI 06 234 199 12 3 1 + 09 00 0 0 95 59 139 86 287 178 23 0 14-3 29 0 19 D 251 156 145 1-13 89 179 111 245 0 0 0:0 520 11 4 6 2 201 (990) 108 (535) 64 8 47 5 35.0 25.7 14 08 126 230 280 (1520) 151 (824) 12 5 COMPOSITION PER 100 GRAMMES 281 132 199 09 0 0 () O 90 64 115 82 279 198 20 6 14 6 200 14 2 060 12 04 0 09 247 175 241 171 117 83 John Dory, stcamcd 2118 Jolin Dory. stcamed (w cighed with broncs and shin) 212 Kippers, baked 2129 Kippers, baked (weighed with bones and skin) 213 Lemon solc, steamed 213a J.cmon solo, stcamcil (weighed with bones and skin) 214 Lemon sole, Inet 2140 Lemon sole, fried (weighed with bones) 215 Ling, stcamed 215a Lang, steamed (weighed with bones and skin) Ling, fried 2160] Ling, fried (weighed with tones) 1974 138 93 15 4 12 2 13 0 10 3 219 173 136 108 250 198 95 0 75 0 22 3 15 8 11 09 0 16 0 13 241 190 189 119 124 98 119 84 22 4 16 8 99 08 06 00 00 120 90 370 278 17 6 13 2 36 9 27 7 05 0+ 221 166 266 199 99 74 149 112 I! 11 210 16 8 15 01 11 0 203 63 5 6 208 185 245 129 312 39 8 278 35-4 32 0 28 5 08 07 228 203 181 157 140 129 111 57 58 Fish-continued Edible inatter. as calent, expressed as a percentage of the l'etght as purchased per 100 g Pood Nature nf xaw malexal Method of cooking Nature of edible (analysed material. Total Purine J'aler, nilrogen, nitrogen. اور امرا a Lobster (weighed with shelt) Mackerel 29 29 62 72.4 26.1 65-6 3.54 1.27 3.44 0.073 0.026 0.100 Flesh only... 61 47.8 2.51 0.073 la Mackerel (scighel with fyones and skin) Megrim -> Vegrim Megrim (weighed with bones and skin) Megrim 800 75.9 2.85 3.45 54 0.046 0.057 CHEMICAL COMPOSITION OF FOODS .. 54 50.8 2.32 0.038 Alive Boiled in fresh water Hesh only Alive Borled in fresh water Flesh only Body of fish without liricd ilesh only hcad or guts Body of fish without Fried head or guts Pets Raw.. All cxcept bones Whole fish without Steamed :: Flesh only guts Whole fish without Steamed Flesh only guts Whale fish without Covered with batter All except bonics head, fine or guts and crumbs and fried Whole fish without | Covered with batter All except bones .. fead, fios or guts and crumbs and fried Tatl ends skinnect Steamed Tail ends skinncd .. Steamed . : All except bonce All except bones Tarl ends skinned Covered with batter All except bones and crumbs and fried } 92 57.0 3.29 0.065 Megrim bones! (neighed 48.5 2.80 0.055 20 Vonkfish Monkfish fucigled with bones) Monkfish 53 53 75 + 61.1 3.58 2.90 0.053 0.013 3 78 66.3 2.88 0.066

Fisi-continued
6 for 100%
Acid-base balance,
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hydrate
mg per 100 g
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rood
SCI
217 Lolxter, Louled
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COMPOSITION PER 100 GRAMMES
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Fish---continued 8. per 100 g. Edible matter, as caten, expressed as a percentage of the weight as purchased. Total Purine IVater. Initrogen. I nitrogen. Nature of edible (analysed) malertal. 0.073 72.7 3.52 Method of cooking. Nature of raw material 55 0.047 Flesh only .. 2 25 46.5 liood 55 0.081 Vo 3.62 Flesh only 71 6 53 0.054 Flesh and skin 47.3 2.38 guts 53 Flesh and skin 84.1 79.0 23.7 0.199 0.154 0 046 1 93 2.75 0.83 32 20 20 Flesh only Flesh only Flesh only CHEMICAL COMPOSITION OF FOODS 0 044 0.005 1.72 0.21 85.7 10.3 65.5 12 12 79 .. 3.50 (weighed Raw. Raw.. 221 Mullct, grey Whole fish without Steamed guts 224a Mullet, grey (weighed with Whole fish without Steamed bones and skin) 225 Mullet, red. Whole fish without Steamed guts 225a Mullct, red (weighed with Whole fish without Steamed bones) guts 226 Mussels Alive in shells Ray 227 Mussels Alive in shells Boiled in fresh water Musscis with Alive in shells Boiled in fresh water shells) 228 Oysters Alive in shells 228a Oysters (weighed with shell) Alve in shells 229 Pilchards Tinned, with added water and salt 230 Milchards Tinned, with added water and salt Plaice 232 Plaice Body of fish without head, fins or guts 2321 Plaice (weighed with boncs Body of fish without Steamed and skin) head, fins or guts Plaice Body of fish without Covered with batter head, fins or guts and crumbs and fried Lumth hones) Body of fish without covered with batter mts and crumbs and 2270 Flesh only Flesh only Fish, except back. bone Everything in tin except backbone All except bones Flesh only 3 02 164.0 97 0.065 0.053 80.8 2.59 3 02 .78 0 49 0.029 42.1 1 63 Fillets Steamed 49 0.017 Flesh only 58.5 3-02 231 :: 61 All except bones 0.029 35.6 1 84 61 All except bones 0 071 O 081 233 3.33 2.86 20.7 17.8 69 68 Fish-continued Icid-base balance, C.C. per 100 g. e per 100 g Carlo Calor. hydrate 1CS (as ter Protein fal glucose) 100 g N FIX per 100 g Me 1 Fe. | CH P. 10 Acid. ToAlkalı rood Va S K | Ca CI. 21 6 13 8 40 6 00 00 126 81 91 60 275 176 14 2 9 I 30 192 2.0 1.3 256 164 252 161 201 128 9 00 00 128 85 118 78 361 2.40 29 2 19 3 32 8 21.7 0.9 06 282 186 258 171 101 67 185 122 13 367 のあら 19 20 06 TT Tr Tr 66 87 26 289 210 63 315 88 0 92 1970) 28 22 7 25 75 58 13 5 ||| 236 331 99 348 104 163 315 95 244 287 86 59 0 COMPOSITION PER 100 GRAMJIES 10 2 12 09 01 TI 11 50 6 505 61 258 1860 31 22 3 41 8 50 60 07 267 32 249 30 815 98 224 Vullct, grey, steamed 2240 Mullet, grey, steamed ( ciphed with lones and skin) 225 Mullct, reit, stcamed 2250) Multet, red, steained (weighed with bones) 226 Ausscis, raw 227 Mussels, boiled 2279 Mussels, boiled (weighed with shells) 228 Oysters, raw 2289) Oysters, raw (weighed with shells) 229 I'lchards, tinned (fish only) 230 Pilchards, tinned (whole contents of tin) 231 Maice, raw 232 Plaice, steamed 232a Maice, steamed (weighed with hones and skin) 233 Maice, ined 233a Barce, Sned (weighed with lones) 234 Pollack, steamed 2340.Pollack,steamed (weighed with lines and skin) 17 21 9 | 10 8 00 191 (595) 305 231 0 41 6 31 0 21 296 215 (905) 124 18 9 15 4 0 0 221 (573) 290 190 0 38 0 26 0.19 269 212 (866) 99 16 6 15 3 18 1 98 18 19 00 0.0 00? 79 92 50 96 120 65 353 278 150 37 7 20 4 220 23.9 12 9 08 06 0.3 218 16 133 214 249 134 83! 112 61 140 184 99 10 180 11 0 251 14 4 88 70 4 3 234 142 124 76 219 134 44.9 24 4 27 4 14 9 0.8 0 5 0.15 009 249 152 174 106 214 131 153 19.5 16 8 08 07 124 87 75 95 82 43912.8 32.7 376 11 0 29 1 0.5 0. 202 174 238 205 114 98 00 107 61 Fish~-contiited Edible malle as cate, expressed as A percentage of the weight as purchased Vo & per 100 g. Total Purine sitrogen, Mitrogen. Food Nature of raw material Nature of edible (analysed material. Method of cooking, All excert Isones 100 67.5 ?.77 0.075 All except bones 100 62 0 2 55 0.069 59 77.1 3.09 D.082 Flesh only Flesh only 59 47 0 1 88 0.050 .. .. .. .. CHEMICAL COMPOSITION OF FOODS Hilesh and skin 65 64-3 235 Pollack Steaks Covered with batter and crumbs and fricd 2354 Pollack (weighed with bones) Steaks Covered with batter and crumbs and ined 238 Poslan Whole 5sh without Steamed huts 236a Iolan (weighed with bones Whole file without Stearicd and skin) guts A37 Polan Klolc fix ittrout Covered with dat. Kuts meal and Iried 2374 l'ullan (weighed with bones) Whole fish thout Covered with oatguts mcal and fried 238 Prawns Purchased chokci 238a I'rawrts (scighet witli shells) Purcha cd cooked 239 Sartho Preces from tail end Steamed 4390 Sarthe (weighed with boncs Pieces from tail end Steamed and skin) 240 Salmon, fresh Shoulder cut 20a Salmon, fresh (ucighed with Shoulder cut Silamed Stramed bones and skin) Salmon linned, as purchased Sardines Tinned, as purchases! 113 Sc.) Virsh only. No slicils Steamet! 3.29 0-096 65 464 2.29 O 069 Flesh and skin Flesh only Flesh only Flesh only Flesh only Flesh only Flesh only 38 38 65 G5 700 26.6 74.8 63.5 3.69 1.38 3.73 3.17 O 070 0.027 0.078 0.060 73 73 &5 53.0 3.21 2.60 0.078 0.003 All except backbone JI, altrs draining (ii) il 28 1001 69 9 50 7 3.49 4.101 0.34 511 73:? (1.117 Fish-continued & per 100g Carbo. Calor hydrate is (as per Protrin Fat glucose) 100g mg per 100 g Ca Mg I lie | CH | P daid-base balance, cc. per 100 g V 10 1/kalı Na IS CI No rood K 69 16 5 15 2 :) 66 61 157 145 162 1-49 333 1280 306 318 0 15 4 41 7 28 26 2+1 2.22 199 182 - 275 253 99 91 230 18 1 117 21 13 00 00 95 59 69 12 373 227 82 0 50 D 287 175 220 134 71 13 157 96 05 196 18 7 13 5 12 2 88 1 7 1 2 64 16 390 200 0 281 144 0 25 9 18 6 367 264 208 164 1448 106 COMPOSITION PER 100 GRAMMES 46 21 2 81 18 07 0 0 1) O 104 (1590) 40 (605) 260 1450 99 55 0 42 O 16 0 11 0 % .. 319 132 366 |(2550) 139 (970) 307 117 235 Pollack, Iried 235a Pollack, fried (cighed with bones) 236 l'ollan, sicamed 236a lollan, steamed (cighed with bones and skin) 237 l'ollan, fried 237a olan, Sned (weighed with bones) 238 Prawns 23Ra l'rawns (weighed with shells) 239 Saithe, steamed 2392 Sarthe, steamed (weighed with bones and skin) 240 Salmon, fresh, steamed 240a Salmon, fresh, steamed (weighed with bones and skin) 241 Salmon, tinned 212 Sardines, tinned 243 Scallops, steamed 266 22 6 19 2 06 05 00 0 0 98 83 97 83 348 296 18 6 15 8 30 8 26 2 06 0 5 250 213 226 83 71 18+ 156 19 1 15 5 13 0 10 5 0 0 0 0 199 161 107 87 333 269 28 9 23 4 28 7 23 2 08 06 302 245 190 154 64 52 162 131 137 197 204 22 4 60 22 6 00 00 Tr (538) (785) 265 29+ 105 320 66 4 433 409 0 176 175.0 29 8 41 3 38 3 1 3 4 0 30 0 05 0 04 285 683 338 235 (865) 283 (1200) 570 410 201 265 362 63 Fish-continued V Edible matter. as eaten, expressed as a percentage of the weight as purchased 8. per 100 g. Total Purine IValer. Į nitrogen. (nitrogen. NO Food Nature of raw material Nature of edible (analysed) material Method of cooking Flesh only Flesh only with 62.5 33 33 :: 20.6 3.80 1-26 0.072 0.024 All except bones 95 55 4 3-09 0.041 All except boncs 95 46.0 2.56 0 034 All except heads 48 34.3 4.29 0.168 CHEMICAL COMPOSITION OF FOODS All except hcails .. 48 29 2 3 64 .0.143 244 Shrimps Purchased cooked 2442 Shrimps (neighed Purchased cooked shells) 245 Skate "Wings skinned Covered with batter and crumbs and fried 2450 Skate (weighed with bones) "Wings" skinned Covered with batter and crumbs and fried 246 Smolts Whole fish without Rolled in flour and guts fried 246a Smelts (ueighed with heads) Whole fish without Rolled in flour and guts fricd 247 Sole Body of fish without Steamed head or guts 2174 Sole (wcighed with bones Body of fish without Steamed and skin) head or guts 248 Sole Body of fish without Covered with batter head or guts and crumbs and fried 2186 Sole (ucighed with boncs) Body of fish without | Covered with batter head or guts and crumbs and fried 249 Sprats, fresh Whole fish Sprats, fresh (weighed with Fried in deep fat 2194 Whole fish .. Fried in deep fat .. heads) 250 Sprats, smoked Whole fish Grilled 2512 Sprats, smoked (weighed Whole fish Grilled with heads) Flesh only 57 78.9 2.94 0 053 Flesh only 57 47.3 1.76 0.032 All except bones 110 . 53 8 3.32 0.052 All except bones 110 47.3 2 92 0-046 All except heads All except heads 59 59 33 7 29.6 3.98 3.50 0.125 0-110 Flesh and skin Flesh and skin 89 89 45.8 40 7 4.18 3.72 0.250 0.223 (71852) Fish-continued & per 100 g Carbo- Calorhydrate 125 (as per Protein rat glucose) | 100g Acid-base balance, cc per 100 g N N io.lcd. Talkali. No. Food Na mg per 100 g Ca 1 M18 | Fl. | CH | P. IS ICI. 404 320 0 105 0 1 S 0 80 270 340 (5850) 133 (105 5 34 6 08 26 89 112 11930) 22 3 7 4 . 0 0 00 114 (3940) 38 (1260) 16 5 08 236 15 0 12 4 16 4 13 6 75 62 242 201 182 151 19 4 16 1 23 2 19 2 12 1 11 238 199 213 177 266 221 193 160 196 50 33 138 25 0 21 3 30 8 26 2 408 346 517 686 0 438 582 0 148 126 58 8 50 0 535 455 302 257 COMPOSITION PER 100 GRAMMES 28 11 II 118 17 6 10 G 1 3 08 00 00 244 Shrimps 244a Shrimps (wcighed with shells) 245 Skate, ined 2459 Skate, fried (weighed with bones) 246 Smelts, fried 246a Smelts, ined (ucighed with heads) 247 Sole, steamed 247a| Solc, steamed (weigled with boncs and skin) 248 Sole, fricd 2182 Solc, fried (urighed with boncs) 249 Sprats, Iresh, Incd 2499 Sprats, Sresh, fried (weighed with heads) 250 Sprats, smoked, grilled : 250a Sprats, smoled, grilled (weighed with heads) 84 50 110 66 240 1130 144 68 0 28 2 16 9 0.7 04 270 162 235 141 132 79 169 102 20 1 17 7 18 4 192 274 241 5 4 4 8 236 131 3 208 115 5 27 9 24 5 14 12 260 228 265 233 193 170 155 136 16 2 169 22 3 19 6 37 9 33 4 00 00 132 116 409 707 0 360 620 0 45 8 10 3 4.5 40 635 559 281 250 182 160 85 75 390 25.1 22 3 23 2 20 6 00 319 281 (845) (751) 483 436 0 430 338 0 400 35 6 5 7 51 565 502 275 (1330) 245 (1180) 169 150 65 Fish-continued Edible matter, as ealent, expressed as a percentage of the weight as purchased 8. per 100 g. Total Purine zitrogen nitrogen. TV aler Nature of edible (analysed) material 0.113 5.20 64 9 Method of cooking 99 0.094 4.32 53 8 Nature of raw material 0.050 99 4.07 .. 67.5 .. Food 0.034 13 2.77 45.8 No 43 Flesh only Flesh only All except bone All except bone Flesh only Flesh only Flesh only 0.065 0.038 3.75 2 21 74.3 43.9 CHEMICAL COMPOSITION OF FOODS 48 48 0.064 3 27 65.8 70 .. 0.045 .. 2 32 46.6 70 .. 0.092 Flesh only ** 3.76 70.6 Stockfish (dried salt cod) 251 Soaked in water 24 As purchased hours, then bosled 251a Stockfish (weighed with As purchased Soaked in water 24 boncs and skin) hours, then boiled 252 Sturgeon Sections from middle Steamed of fish, skinned 2520 Sturgeon (weighed with Sections from middle Steamed bones) of fish, skinned 253 Torsk Middle cut Steamed Torsk (weighed with bones Middle cut .. Steamed and skin) 254 Torsk Slices from middle of Covered with batter fish and crumbs and fried 2544 Torsk (weighed with boncs Slices from middle of Covered with batter and skin) fish and crumbs and fried 255 Trout Whole fish, without Steamed guts 2554 Trout (weighed with bones Whole fish, without Steamdd and skin) guts 256 Trout, Sca Middle cut Steamed 256a Trout. Sca (ticighed with Middle cut .. Steamed bones and skin) 257 Turbot Sections from middle Steamed of fish 257a Turbot (weighed with bones Sections from middle Steamed and skin) of fish 258 Whelks Purchased cooked Wholks (weighed with Purchased cookeda. 2530 0.061 54 248 46.5 Flesh only .. 5+ 1 0.095 0.075 3.62 2 86 Flesh only 70 9 55 9 .. 68 68 0.064 3 48 Flesh only .. Flesh only 75.6 .. 0.042 56 :: 2 30 49 8 Flesh only 56 2.96 0.44 0.065 0.010 Flesh only 77 5 11.6 . 15 15 All except shells All except shells nina (71852) Fish- continued & per 100 Carbo. Calor hydrate (as ACY Porin Fal glucose) 100% and-base balance, cc per 100 g N N mg per 100 g Na | K Ca 1 lg fe Cit To tard Todikal No Food CI P.S. 32 0 26 6 09 08 00 (0) 140 116 (396) (329) 33 26 22 4 18 6 35 0 29 0 18 1 5 E 163 135 372 309 (670) (556) 307 255 24 7 16 8 5 7 39 00 00 154 105 108 74 235 160 15 2 10+ 18 5 12 6 20 1 + 263 179 291 198 133 94 261 178 22 4 13 2 07 07 00 00 99 58 386 228 27 0 15 9 264 15 6 10 06 11 283 167 278 164 101 60 218 129 COMPOSITION PER 100 GRAMMES 1-18 19 3 13 7 43 31 78 5 5 93 66 372 264 64 8 45 9 24 9 17 7 06 04 298 212 234 166 133 109 193 137 105 251 Stockfish, boiled 251 a Stockfish, oiled (weighel with lones and sku) 252 Sturgeon, steamed 252a Sturgeon, steamed (weighed with broncs) 253 Torsk, steamed 253a Torsk, steamed (weighed with hones and skin) 254 Torsk, fried 254a Torsk, frıcd (weighed with bones and shin) Trout, steamed 2559 Trout, steamed (ucighed with lones and skin) Trout, Sca, steamed 256a Trout, Sca, steamed (weighed with bones and skin) 257 Turbot, steamed 257al Turbot, steamed (cigher with bones and skin) 258 Whelks 2588 Whalks (cighed with shells) 255 22 3 14 7 4 5 30 (0) 0 0 133 88 88 58 374 246 35 8 23 6 30 9 20 4 10 07 270 178 218 144 70 46 152 100 250 21 1 16 G 48 38 00 00 131 207 163 314 248 12 4 98 30 1 23 8 10 08 - 290 229 259 204 261 206 231 174 104 20 7 13 6 I 6 11 00 0 0 100 66 90 59 255 168 13 5 8 9 188 23 9 15 8 05 03 !! 2-17 163 142 94 181 121 121 Tr 91 17 8 2.7 62 19 03 (265) (40) 316 54 0 160 0 47 81 24 0 227 34 418 67 (585) (88) 235 35 4 67 Fish continued 68 Edible maller, as eaten, expressed as a percentage of the weight as purchased 8. per 100 g. Total Purine Water nitrogen. nitrogen. Nature of edible (analysed) material No. Food. Nature of raw material. Method of cooking, All 77 23.5 3:12 0-335 57 Flesh only . 76.9 3.35 0-090 Flesh only 57 52.2 2.28 0.061 All except bones 102 63.0 2.90 0.094 All except bones 102 56.8 2.61 0.085 CHEMICAL COMPOSITION OF FOODS 19 79.1 259 Whitcbart Whole fish Rolled in flour and fried 260 Whiting Body of fish without Steamed head or guts 2604 Whiting (weighed with Body of fish without Steamed Loncs and skin) head or guts 261 Whiting Body of fish without Covered with batter head or guts and crumbs and fried 2610 Whiting (weighed with Body of fish without Covered with batter bones) head or guts and crumbs and Iried 262 Winkles, cdiblo portion Purchased cooked. Probably boiled in salt water 262a Winkles (weighed with Purchased cooked .. Probably boiled in shells) salt water 263 Winkles in sticlls as pur- Boiled in fresh water chased 263a Winkles (ucished with In shells 3S pur- Boulcd in fresh water shells) chased 264 Witch Body of fish without Steamed head, figs or guts 2640 Witch (weighed wath bones Body of fish without Steamed and skin) head, fins or guts 265 Witch Body of fish without Covered with batter head, fins or guts and crumbs and fricd 265a Witch (neigbed with bones) Body of fish without Covered with batter head, fins or guts and crumbs and fried 0.066 19 15.1 0.47 0013 All except shells All except shells All except shells All except shells 15 76.8 2.90 0.070 15 11.5 0.44 0.011 48 77 7 3.18 0.053 Flesh only Flesh only 48 46.5 1.91 0-032 .. All except bones 113 58.1 2.96 0 055 All except bones 113 48.9 2.49 0.046 Fish-continued Acid-base balance, cc per 100 & & per 100 6 Carbo- Calorhydrate 10$ (as Protein Fat glucose) | 100 & N N per 11g per 100 & Mg Fe CH | P. No. food To dost. To Alkali. K Na Ca S CI 18 3 19 9 13 5 47 5 09 06 5 3 0 0 00 537 90 61 225 127 86 112 859 0 299 42 0 203 28 6 50 3 29 3 19 2 5 I 10 07 III 856 189 128 269 307 205 325 93 63 214 16+ 112 17 3 10 3 93 70 63 193 174 199 179 317 285 47.7 42 9 32.5 29 3 07 06 258 233 1 11 267 240 194 175 15 6 169 152 COMPOSITION PER 100 GRAMMES 15 2 14 Tr 75 (1140) 154 (136.0 358 O 15 0 219 377 (1800) 20 2 9 03 Tr 14 (218) 29 25 8 68 0 29 259 Whitebant, ined 260 Whiting, steamed 2600 Whiting. steamed (w ciched with boncs and skin) 261 ) Whiting, fried 2610 Whiting, fried (weighed with bones and skin) 262 Winklc9, bouled in kalt water 2620 Winkles, boiled in salt water (weighed with shells) Wirkles, bouled in fresh water 263a Winkles, boiled in fresh waler (weiglied with shells) 264 Witch, steamed 2640 Witch, steamed (waghed with hones and skin) 265 Witch, fried 2650 Watch, fred (weighed with bones and skin) 72 (342) 263 17 6 26 Tr 96 266 211 165 0 414 0 17 1 277 4.16 500 1 26 04 Tr 14 *1 * 40 32 24 8 62 0 26 12 67 75 19 0 11 4 00 11 07 8 24 1 88 53 136 82 304 182 30 1 18 1 09 0.5 233 140 252 151 123 74 170 102 17 6 14 8 14.1 11.8 7.9 6.6 233 196 176 148 300 52 2 252 43 8 24 4 20 5 0.8 07 187 157 235 197 187 157 121 102 69.

70 Fruit Edible matter, as eaten, expressed as a percentage of the weight as purchased. & per 100 g Unavarl-Sugar (as able niono- Starch carbo saccha (as Total hydrate rides). glucose). | nitrogen. No Food. Description. Nature of edible (analysed) material Water 266 2664 75 75 84.1 63 1 1.7 12.2 Tr, 1-3 Tr. 0.04 0.03 267 2672 Raw.. 79 79 84.5 66.8 11.4 90 03 1.7 0.04 0.03 268 269 CHEMICAL COMPOSITION OF FOODS 81 70 85 6 85.0 2.4 2 5 9.2 9 6 0.4 0.4 0 05 0.05 2694 70 68.0 20 7.7 0.3 Applcs, Empire cating Raw Flesh only, no skin or core Apples, Empire eating Raw Flesh only, no skin or core (weighed with skin and core) Apples, English eating Flesh only, no skin or core Apples, English eating Raw Flesh only, no skin or core (weighed with skin and core) Apples, English cooking Raw Flesh only, no skın or core Apples, English cooking. Baked without sugar Flesh only, no skin (cored before cooking) Apples, English cooking Baked without sugar Flesh only, no skan (cored (weighed with skin) before cooking) Apples, English cooking Stewed without sugar Flesh and juice (peeled and cored before cooking) Apricots, fresh Flesh and skin, no stones .. Apricots, fresh (weighed Flesh and skin, no stones .. with stones) Apricots, dried All Apricots, dried Stewed without sugar Fruit and juice Apricots Fruit and syrup as purchased Avocado pears Flesh only, no skin or stone Bananas Flesh only, no skin Bananas (wcighed with skin) Raw. Flesh only, no skin Blackberries Whole fruit 270 0.04 177 93.4 1:1 4 2 0.2 0.02 271 1 271a Raw Raw.. 92 92 86.6 79-6 2.1 19 6.7 6 2 0.0 0.0 0.09 0.08 Raw.. 1 272 273 274 275 276 276a 277 Tinned in syrup Raw.. Raw.. 100 241 100 62 59 59 100 14 7 64.6 79.8 81 3 70 7 41 6 82 0 24.0 10.0 1.3 2.0 3.4 2.0 7.3 43.4 18.0 15.7 2.5 16.2 9.6 6 4 0.0 00 0.0 0.0 3.0 1 8 0 0 0.76 0.32 0.08 0.17 0.18 0-11 0.20 Raw Fruit continued & per 1006 Atalable Carbohydrate fas Protein MONO- (NX sacchanides) .icid-base balance, co per 100 6 Calor- 1e5 per N N me per 100 g M8 Fe Food Ch. 10 Acid Tordikal 625) Fat 1006 Na K ca CH | P. S. () 3 Tr Tr 12 2 92 +7 35 27 20 116 87 50 0 29 38 022 0.14 0 11 68 5 1 3.7 K10 28 <10 30 23 27 26 03 02 Tr Tr 11 7 93 45 36 20 16 120 95 35 28 + 3 34 0 29 0.23 007 0 06 8 5 6.7 76 6.0 2.0) 1.6 COMPOSITION PER 100 GRAMMES 03 03 02 T Tr Tr 96 10 0 80 37 39 31 21 2 2 18 123 128 36 3 7 30 2 9 30 24 0 29 0 30 0 24 0 09 0 09 O 07 16 2 16 8 13 4 29 3.0 48 38 102 01 266 Apples, Empire eating 2602 Apples, Empire cating (ucished with skin and core) 267 Apples, English cating 2670 Apples. Inclish cating (weighed with skin and core) 268 Apples, cooking, raw 269 Apples, cooking, baked 2698 Arles, cooling, baked (weighed with skin) 270 Apples, cooking. stened without sugar 271 Apricots, fresh 2712 Apricots, fresh (weighed with stones) 272 Apricots, dried, raw 273 .pricots, dried, stewed without sugar 274 Apricots, linned in syrup 275 Avocado pears 276 Bananas. 276a Bananas (weighed with skin) 277 Blackberries, raw Tr 44 17 01 56 17 13 0 13 0 04 1.3 2.1 06 06 Tr Tr 67 62 28 <10 26 <10 320 294 17 2 15 8 1 2 3 11 3 0 37 0 31 0.12 0.11 21.3 19 6 6.1K1.0 5 6 <1 0 48 20 Tr. Tr 43 4 18 0 183 76 56 4 23 4 1880 783 92 4 38. + 65 ? 27 1 1 09 1 70 0 27 118 O 164.0 0 11 49.0 68.1 31.5 14 3 119 174 05 Tr 11 80 Tr. 07 Tr 15 7 25 19 2 11.3 61 88 77 45 09 16 0 1.2 07 256 396 3-18 206 120 72 15 3 29 4 6.8 41 9 40 0 70 0.53 0 05 0.21 0.16 0 09 13 0 30 8 28.1 16 6 10 19.+ 13.0 7.7 1.5 59 78.5 46 3 69 107 79 47 24 7 0 24 13 Tr 30 3.7 208 63 3 29 5 0 85 0 12 23.8 92 22 1 84 71 . 72 Fruit- continued Edible matter, ds eaten, expressed as a percentage of the weight as purchased. Water & per 100 g. Unavail-Sugar (as able mono- Starch carbo saccha (as Total hydrate rides) glucose). nitrogen. Nature of edible (analysed) material 0.10 0.09 0.0 0.0 3.2 1119 3.7 1.7 91 0 81 5 0.08 200 87 Description 0.0 10.4. Food 1.5 0.09 71.0 0.0 Stewed without sugar Raw. 87 11.6 CHEMICAL COMPOSITION OF FOODS 79.8 0.08 0.0 Blackberries Cherries, eating 8+ 9.8 1.4 0.03 Raw.. 67.0 0.0 84 0.6 4.1 Raw.. 86.2 00 Ja 238 Fruit and juice Flesh and skin, no stalks or stones Flesh and skin, no stalks or stones Flesh and skin, no stalks or stones Flesh and skin, no stalks or stoncs Fruit and juice, no stones Whole fruit Whole fruit, no stalks Fruit and juice Whole fruit, no stalks Fruit and juice Whole fruit, no stalks Whole fruit Flesh only, no skin or seeds Flesh and skin, no stalks or stones i slun, no stalks or 4.2 8.7 3.5 6.6 4 6 20 Cherries, cating (weighed with stones) Cherries, cooking Cherries, cooking (weighed | Raw.. with stoncs) Cherries, cooking (weighed Stewed without sugar with stoncs) Cranberries Currants, black Currants, black Stewed without sugar Currants, red Currants, red Stewed without sugar Currants, white Surrants, dried 0.0 0.0 0.0 .0.0 804 0 06 0.15 0.10 0.18 0.13 0.20 0.27 0.33 0.08 0.0 281 100 98 141 97 133 96 100 71 90 Raw. Raw.. 87 0 77.4 84.3 82.8 87.5 83-3 22.0 73.3 77.5 8.2 6-0 6.8 6.5 3.2 4.1 3.2 5.6 63.1 18:1 9.6 0.0 0.0 0.0 Raw, . 0.07 282 283 284 285 286 0.0 8.6 3.7 0.06 Raw.. Raw.. Raw.. 69 8 90 6.6 287 2.8 Raw.. 76.9 Frait-continued & ter 100 Avarl. able carbohydrate (as Proteint HOMO- (NX saccha- 6.25) Fat ndes) Acid-base balance CG. per 100 g Calor. tes per 1008 mg per 100 g. Ca ) Mg Fe | C1. P N 10 Acid Alkali. - NO Food Na K S. 1 ci 278 07 Tr 3 2 15 19 104 32 1 14 8 0 43 0.06 11 9 46 11.1 ut sugar 73 279 279a 06 0 5 Tr Tr 11.9 10 4 47 40 28 24 275 239 15 9 13 8 96 84 0 38 0 33 0 07 0 OG 16 8 14 6 68 <10 59 <10 berries, stewed . cating eating (weighed tones) cooking, raw cooking, ral sed with stones) - stowed without (weigbed with 280 2800 06 0 5 Tr TI 11 6 98 46 39 4 1 3 4 305 256 20 1 16 9 11 6 98 0 31 0 26 0 10 0 08 20.8 17 5 7.9 1.0 6 6 <1-0 81 68 COMPOSITION PER 100 GRAMMES 281 02 Tr 17 15 108 71 41 0 11 0.04 74 28 <1.0 29 282 283 284 ries 3, black, raw 5, black, stewed 04 09 06 Tr TT Tr 35 66 15 29 20 18 2 7 19 119 372 14 7 60 3 42 1 8+ 17 1 11 9 1 11 1 27 0 89 O 14 O 14 0 10 11 2 43 2 30 1 11.1 <10 33-1 14 8 23 1 10.3 32 88 61 46 259 ut sugar 285 II 08 21 16 2 3 1 7 275 200 35 8 26 1 12'8 93 1.22 0 89 0.12 0 09 286 29 5 21.4 28 6 20.8 14.0 10 % 59 43 Tr 32 s, red, raw 5, red, stewed ut sugar s, white .. 28.0 s dried 287 288 289 290 29001 : .apple 13 Tr 17 TT 2 ITI 05 Tr. 05 Tr 5 6 63 ) 18 1 96 8 6 26 244 77 38 34 1 5 19 5 13 8 2 2 20 291 708 578 290 261 22 4 12.7 093 95 2 36 2 1.82 12 0 23 9 0 53 11 0 0 41 21 2 9.9 0 37 0.14 0 48 0.15 0.08 0 07 23.6 10.7 30 8 15.7 26.7 400 6.4 K10 5-8 <I0 40.4 51 O 16.4 14.3 61 218 119 82 74 23 5 , TZW s, raw (weighed stones) s, stewed without (weighed with 291 03 Tr. 66 26 15 199 16 2 76 0.28 0 06 11-3 56 3 73 74 Fruit-continued Edible matter, as caten, expressed AS at percentage of the weight as purchased & per 100 g. Unavarl-Sugar (as able 1110120 Starch. carbo sarcha. (as Tolai Il'ater. sdrale. des). glucose). azitrogen NO Food Description Nature of edible (analysed) materiai 192 2923 293 294 495 296 Dates Dates (veghed with stones) F:ss, green Figy, dried Figs, dried .. Fruit salad 1.32 0.28 Dricd, as purchased Drird, as purchased Raw, Raw.. Stewed withoutsugar Tinned 11 syTUP SG 86 98 100 176 300 34 G 12 6 84 6 16.8 52 8 77 6 7.5 2.5 18.5 10.5 639 54 9 9.5 52.9 30.0 18.5 0 0 0.0 0.0 0.57 0.32 1297 Gooseberries, greety Raw. CHEMICAL COMPOSITION OF FOODS 99 89-9 3.2 3.4 00 298 299 id skin, 10 stones id skin, no stones ruit, no stalks rust. id juice nd syrup, as pur- 1 xin and pips. fics " or "tails juice ks and pups, 10 " or "tails ly, no skin, pups of ly, no kin, pips or skin, no pips or Gooseberries, green Goosebesnes, rifle Stewedwsthout sugar Raw 198 99 95-0 83.7 1.7 92 0.0 0.09 0.03 300 Raw 81 15.5 300A 0.0 0.09 81 65.2 0.3 301 13.0 0.0 0.08 95 79-3 0.9 Grapes, black Grages, black (whole Raw grapes cighed) Grapes, white Raw Grapes, white (whole grapes Raw weigbed) Grapefruit Grapefruit (whole Isut Raw.. weighed) 16.1 3014 0.10 d slun, no pips or 95 75.5 09 15.3 302 Raw. 18 90.7 06 5.3 3024 ly, so skin, pith or ly, no skss, pith or 0.10 48 43.5 -3 2-5 0.0 0.05 Fruit-continued s per 100 g Avail able carbodratr (as Prolein 1110110- (NY saccha- 6 25) Fat rides) Calny tes ther mg per 100 & Kca lg | Fe Icid-base balance, C.C. per 100 6 N N 10 dihalt. 10 Acid. No L'ood 1006 Na C# P S. CI. .. 20 1 7 Tr Tr 63 9 54 9 248 214 754 649 67 9 58 3 58 5 50 3 1 61 1 39 0 21 0 18 63.8 54.8 51.0 290 0 43 8 249 0 124 107 4 1 32 2 13 3 6 2 0 Tr Tr Tr 95 52 9 30 0 16 867 49 3 214 122 268 34 2 1010 284 0 576 161 5 200 92 3 52 5 0 42 4 17 2 37 0 06 0 24 0 14 91 5 12 9 18+ 80.8 166 0 15 9 94 2 69 361 205 52 0 COMPOSITION PER 100 GRAMMES 03 TI 18 5 70 2 3 116 84 7 7 3 45 0 03 96 1.8 3 2 33 11 06 Tr Tr 34 17 19 10 17 9 210 105 28 3 71 36 15 9 0 32 0 16 0 13 0 07 33 9 17 0 14 2 6.5 3 3 8.0 292 Dates 292 Dates (cigled with stones) 093 ligs, green 294 Tixs, dricu, raw 295 Figs, dried, stowed without sugar 296 Fruit salad, tinncd in syrup 297 Gooseberries, green, raw 298 Gooseberries, groen. stowed without sugar 299 Goocortics, ripe 300 Grapes, black 3000 Grapes, black (whole gr3pcs weighcu) 301 Grapes, white 301a Grapcs, white (whole grapes weighed) 302 Grapefruit 302a Grapefruit (whole fruit weighed) 11 21 18 5 06 06 05 ΤΣ Tr Tr 92 15 5 13 0 37 GO 51 12 17 14 170 316 265 86 40 34 0-58 0 34 0 29 0 15 0 08 0 07 190 16 1 13.5 13 5 10.7 7.10 6 2 10 37 72 58 35 06 06 Tr Tr 16 1 15 3 63 60 16 15 250 237 19 1 18 1 6 6 63 0 34 0 32 0 10 0 10 21 9 20.8 9.1 <1.0 8.7 <10 60 57 06 ТІ Tr 5.3 2 5 22 234 112 17 1 8.2 10 4 5.0 0.26 0.13 0.06 15 6 0.03 7.5 5.1 1.3 06 03 0.7 9.5 61 31 75 76 Fruit-continued Edible matter, 45 eaten, expressed as a percentage of the weight as purchased. & per 100 g. Unavast. Sugar (as! able 970no- Starck carbo Saccha (as Total hydrate rides). Igitcase) ilrogen Vo Food Nature of edible (analysed) material Descripton. Waret Raw, 95 782 2.6 11-8 0.0 0-12 95 74.4 2.5 11? 0.0 147 82.6 1.7 7.6 0.0 0.08 99 85-2 5.2 32 00 0.12 CHEMICAL COMPOSITION OF FOODS Raw.. 36 100 100 91.3 850 66.3 0.0 6 2 3.3 1.6 3.4 26.2 0.0 0.0 0.0 0.05 0.17 0.10 Tinned in syrup 303 Greengages Flesh and skin, no stones or stalks 303a Greengages (weighed with Raw. Flesh and skin, no stones or stones) stalks 304 Greengages (weighed with Stewed withoutsugar Fruit and juict, no stones stones) 305 Lemons, whole Raw.. Whole fruit, including skin, do pips 306 Lemon juice Strained juice 307 Loganberries Raw Whole fruit 308 Loganbertics Fruit and syrup as purchased 309 Medlars Flesh only, no skin or stoties 3093 Medlars (weiſhed with skin Flesh only, no skin or and stanesy stones 310 fclons, Cantaloupe Rav. 3104 Melons, Cantaloupe (weighed Raw.. Flesh only, no skin or pips with skin) Flesh only, no skin or pips 321 Melons, yellow 311a Mclong, yellow (weighed Raw.. Flest only, no skin or pips Flesh only, no skin or pips with skin) 312 Mulbenes.. Whole fruit 313 Nectarines Ray, Flesh and skin, no stories 313a Nectarines (weighed with Raw.. Flesb agd slon, do stones stones) Raw.. 81 74.5 10.6 0.0 0.08 Raw.. 81 8.3 8.6 0.0 0.06 59 59 93.6 58.6 1.0 06 5.3 3.3 0.0 0.0 0.16 0.10 Rase.. 59 59 94.2 59 0 0.9 06 5-0 31 0 0 0.0 0.10 0 06 Rave. 17 100 92 92 85. 80-2 74.0 8-3 12.4 11.4 3. OD 0.0 0.21 0.15 0.14 2.2 Fruit-continued & per 100 g. Avail able carbohydrale (as Protein mono- (NX saccha- 6 251 Fat rides) Calor 165 per Acid-base balance. cc per 100 g. N Alkalı. mg per 100 g. Ca | M1g Fe C 14 s. I ciliğticid. 10 Food P 100 & Na Q8 08 Tr Tr 11 8 11 2 48 45 305 290 16 8 16 0 77 7 3 0 37 0.35 0.08 0 08 22 6 21.5 30 2 9 1.0 10 77 73 1 3 05 76 31 196 10 8 Tr 09 0 05 06 50 50 0 24 14.6 19 COMPOSITION PER 100 GRAMMES 95 08 03 Tr Tr Tr Tr 32 16 3+ 26 2 15 7 17 101 60 15 2 5 1 2 163 1070 142 84 257 35 1 97 17 6 11 6 66 25 0 11 3 0 35 0 14 1 37 2 88 0 26 0 13 0 14 0 04 20 7 10 3 24 3 23 0 12 3 20 18 1 30 5.1 26 15 8 4.6 74 25 06 303 Greengages 303a Greengages (weighed with stones) 304 Greengages, stered with out Sugar (weigher with stones) 305 Lemons, whole 306 Lemon juice 307 Loganbemes 308 Loganbernes, tinned in SYTUP 309 Medlars 309a Medlars (uelghed with skin and stones) 310 Melons, Cantaloupe 310a Mcions, Cantaloupe (weighed with skin) 311 Melons, yellow 3114 Melons, yellow (weighed with stun) 312 Vullxrnes 313 Nectarines 313a Nectarines (weighed with stones) 60 05 04 Tr Tr 10 6 86 42 34 246 30 1 20024 4 10 5 85 0 49 0 0 0 17 0.14 28 0 22 7 16 6 13 5 3.1 2.5 60 49 4 9 10 06 Tr Tr 5 3 33 24 15 13 5 8 5 319 200 19 1 11 9 201 12 6 0 81 0 51 0-04 0 03 30. + 19 0 11.7 7.3 43.5 27.2 75 47 06 Tr Tr 50 31 21 13 19 5 12 2 222 139 138 8 6 13 3 8-3 0 24 0.15 0 04 0 03 3.7 5.4 6.3 39 45 0 28 2 61 33 3-7 60 1 3 09 08 TI Tr 81 12.4 1 [ 36 50 46 21 9.1 8.4 257 268 247 35 7 39 15.1 12.6 11.6 1.57 0.446 0.42 0.06 47.7 0 06 23.9 0 06 22.0 8.8 10.0 92 3.6 4.3 57 77 Fruitw.continued 78 Edobie maller, 45 eufen, espressed percentage of the weight as purchased. 8. per 100 g Unavarl-Sugar (as) abit MONO Starck carbo saccha- (as Total hydrate. rides) glucose) nitrogen. Vo Foad Nature of edible (analysed) malertal. Description Valar, 314 314a 315 3:58 80 SO 75 75 76 S 61.1 86 1 Raw.. 4.4 3.5 2.0 00 0 0 8.5 6.4 00 0.0 0.11 0.23 0.10 316 317 3370 Rasy Raw Bottled 11 brine (n cighed with stones) Bottled in brine CS cs{(weighed with peel Raw. pirs) tyuice a fruit in frust (weighed with Raw 1) cs, fresh cs, fresh fursghed with Raw.. es, dried es, rect Flesh and skin, na stones Flesh and skin, no stones Flesh only, no peel or pips Flesh only, no pcel or pips Strained juice Flesh and seeds, no skin Flesh and seeds, no skin Flesh and skin, no stones Flesh and skin, 30 stones 46 87.7 73-3 30.8 15.9 6.7 9.4 6.2 2.6 0.0 0.0 0.10 0.44 0.18 38 3184 Raw.. CHEJICAL COMPOSITION OF FOODS 87 87 36.2 75.1 9. 0.0 ses) 0.89 14 3 319 320 321 302 322 CS RAW.. Stewed without sugar Tanned in syrup 294 100 00 0.0 Fruit and juice Fruit and syrupas purchased Flesh only, no skin or core Flesh only, no skin or core 15.5 71.3 80 0 83 0 57.2 53.0 18.0 17.2 10.8 7.5 0.55 0 19 0.06 0 04 Raw.. 2.5 69 32.J 323a Empire cating Empire cating ghed with skin and Pears, English cating I'ears. English cating furighed with skin and core) Pears, English cooking Peary, English cooking Raw Raw Flesh only, no skis or core Flest only, no skin or core 35 75 62.5 2.1 16 7.8 0.03 0.02 325 Raw Steued without sugar Flesh only, 30 skin of core Flesh and juice (peeled and cated before cookiag) Fruitand stupas purchased 83 0 88. 9.3 6.5 0.04 0 03 I'rars Tr. Tinned in syrup 100 79-3 16.4 0.06 Fruit-contained g. per 100 & able Carbohydrate (as MO10- sarcha. nides) Calor Poletnt (VX 6 25) mg per 100 g 118 Fe Cu Acid-base balance, CC AY 100 N Pls | Cl. 70 Acid. Alkals No rood Fat 1006 Va 11 0 09 07 00 00 106 (2250) 85 (1800) 97 73 61 2 49 0 218 17 5 1 03 O R3 0 23 0 18 IGA 13 + 35 6 (3750) 28 5 (3000) 38 30 () 8 06 Tr Tt 35 27 197 148 43 129 31 0 97 33 0 25 0 07 0 05 23 7 17 8 90 68 61 46 22 06 28 12 Tr Tr Tr 9 62 2 +C 38 35 15 1 7 28 + 11 9 179 348 146 15 6 65 11.5 38 6 16 2 1 12 0 47 0 05 O 12 0 05 5 2 22 8 46 18 7 78 36 6 15 + 45 85 36 COMPOSITION PER 100 GRAMMES 48 06 05 Tr Tr 91 79 37 32 27 24 259 225 79 6 9 0 38 0 33 0 05 0 04 18 5 16 1 57 <10 5 0 1.0 61 53 4 2 3 4 314 Olives in brine) 314a Olives (in brine) (weighed with stones) 315 Oranges 3150 Oranges ("cighed with peel and pips) 316 Orange juice 317 Passion fruit 3170) Passon frut (weighed ith skin) 318 I'caches, fresh 318a Peaches, fresh (cighed with stones) 319 1'caches, dried, raw 320 J'caches, dried, stewel without sugar 321 T'caches, tinned in syrup l'ears, Empire cating 322a Pears, Empire cating (weighed with skin and corc) 323 Pears, English cating 3239 Pears, English cating (weighed with shin and core) 324 Pears, cooking, raw 325 I'cars, cooking, stened without sugar 326 Pears, tinncd in syrup. 121 Tr TI 53 0 18 0 10 5 213 72 60 20 1100 376 35 6 121 54 1 18 4 6 75 2 29 0 63 116 0 24400 0 21 39 4 81.5 1 2 36 322 1r Tr Tr 17 2 10 8 75 03 02 66 42 29 14 2 3 I 6 35 80 151 129 89 6 3 93 6+ 1 93 0 19 0 13 0 06 0 20 0 14 10 O 99 68 10 5 6 10 3 91.1 38 36 25 . 9 3 02 02 Tr Tr 10 4 78 40 30 03 1 7 127 95 69 52 5 1 38 0.17 0 09 0 07 2.7 KID 2010 26 28 .. 03 1 2 Tr. Tr 9 3 6 5 36 25 2 5 1 7 100 *70 7.1 50 0.16 0 it 0 11 0 08 14 6 10 2 3 4 24 1.5 1.1 212 15 29 Tr. 164 79 63 90 5 3 1.75 5 9 0.04 5 3 1.3 2.8 26 Fruit-continued Edibit maller, as eaten, expressed as a percentage of the weighi as purchased g. per 100 g Unavail.(Sugar (as able Mono Starch cardo saccha (as Total hydrate rides) glucose). nitrogen. NO Food Description Nature of edible fanalysed) material. IV ater مور 53 100 94 84 3 80-8 84.2 1.2 0.9 2.1 11 6 16.5 3-6 0.0 DO 0.0 0.08 0.04 0.09 94 79.1 2-0 9.0 0.0 0 08 330 91 851 2.5 00 0 09 91 77-5 2.3 5.6 0 0 0.08 CHEMICAL COMPOSITION OF FOODS 140 83.9 1.6 4.0 0.0 0.06 Raw.. Raw.. 327 Pineapple, fresh Rat Flesh only, no skin or core 328 Pineapple .. Tinned in syrup Frustandsyrupas purchased 329 Plums, Victoria dessert Raw, Flesh and skin, no stones or stalks 329a Pluras, Victoria dessert Raw. Flesh and skin, no stones or (weighed with stones) stalks Plumas, cooking Raw Flesh and stan, no stones or stalks 3303 Ploms, cooktop (weighed Raw. Flesh and skin, no stones or with stones) stalks 331 Plums, cooking (weighed Stewed without sugar Fruit and juice, no stones.. with stones) 332 Pomegranate juice Juice only 333 Pruncs, dric Flesh and skin, no stones 3338 Pruncs, dried (weighed with Rasy. Plesh and skin, no stones stones) Prunes, dried (weighed with Stewed withoutsugar Fruit and juice, no stones.. stones) 335 Ques Flesh only, no skin or core 336 Raisins, dric Ran.. Flesh and skin, no stones.. 337 Raspornes Raw.. Whole fruit 338 Raspberries Stered without sugar Fruit and juice 339 Rhubarb Stems only 340 Rhubarb) Stewed withoutsugar Stems and juice 31 Strawberries Flesh and pips, no stalks 342 Sultanas, drie Raw.. Whole fruit 343 Tangerincs.. Fiesti only, no peel or pips 343a Tangerincs (weighed with Raw.. Hesh only, no peel or pips peel and pips) 85.4 56 83 83 23.3 19.3 00 16.1 13.4 11.6 40.3 33.5 0.0 0:0 0.0 0.03 0.39 0.32 334 216 62-6 62 15.5 0.0 0.15 Raw. . 6.4 6B Tr, 69 92 100 300 67 9G 97 100 70 70 Raw.. 84. 21.5 83 2 89.6 94.2 95.9 68.9 18.3 86.7 60.6 6.3 64.4 5.6 3.8 1.0 0.7 5.0 26 0.05 0.17 0.14 0.10 0.10 0.07 0.10 0 28 0.14 0.10 Raw.. 0.0 0.0 0.0 0.0 00 0.0 0.0 00 6.2 2.2 7.0 1.9 1.3 Raw, 64-7 8 5.6 Keshil) & per 100g tailable carbohydra! (as I'rotein 9710NO- (NX sacche- 6 25) Fat rides) Acid-base balance, cc per 100 6 Calor. 10s per 100 & va N m. per 1008 Mg re C# N 10 No rood K | Ca P. S I cid. To Alkali. CI. 2.7 0 5 0 3 06 06 Tr Tr TT Tr 11 6 16 5 96 90 16 63 38 36 16 0) 5 17 16 247 57 189 177 12 2 13 4 11 0 10 + 169 81 72 68 0 42 1 70 0 36 0 34 0 08 0 05 010 0 09 78 2 28 5 50 4.2 16 3 35 K10 15 3 3 3 V1.0 Tr Tr 62 56 26 23 20 18 195 177 13 7 12 5 79 72 0 30 0 27 0 09 0 08 14 5 13 2 46 K10 4 2 10 52 17 05 Tr 40 17 1 3 126 8 9 5 1 0 19 0 06 30 KO 34 COMPOSITIOX PER 100 GRAMMES 02 2 4 20 Tr 10 Tr 11 6 40 3 33 5 161 134 12 2 10 2 204 864 718 29 37 7 31 3 31 26 7 22 2 0 15 2 90 2 41 0 07 0 16 0 13 75 83 0 69 0 52 5 18 52 5 15 4 21 327 l'incapple, fresh 328 L'incarpic, tinned in syrup 329 Iums, Victoria dessert 329a Tums, Victoria dessert (wrighed with stones) 330 I'lums, cooking, tax 3300 I'lums, cooling. га (weighed w21h stones) 331 Mums, stowed without sugar (weighed with stones) 332 Pomegranate juice 333 Pruncs, dned, raw 333a Prunes, dried, rau (ucighed with stones) 334 Truncs, tewed without sugar (weighed with stones) 335 Quinccs : 336 Raisins, dried 337 Raspberries, raw 338 Rasperre, stewed without sukat 339 Rhuharlı, raw 340 Rhubarb, feweil without sugar Strawberries 342 Sultanas, dried 343 Tangerines 343a Tangerines (weighed with peel and rips) 35 203 169 09 Tr 15 5 62 4 7 333 14 5 10 3 1 12 0 06 32 0 7.1 1 0 78 0 3 11 09 06 Tr Tr Tr Tr 63 64 4 56 38 25 247 25 17 32 52 2 2 5 17 203 13 9 860 60 6 224 40 7 152 27 6 60 41 7 21 6 14 6 0 32 1 55 1 21 0 82 0 13 0 24 0 21 014 190 32 8 28.7 19 5 5 2 23 0 17 3 11 7 19 8 5 2 3 15 1 49 270 61 06 6 + 425 103 0 297 72 0 Tr 13 6 95 0 40 0 28 0 13 0 09 21 0 14 7 8 2 5.7 87 0 60 9 130 1 5 62 06 1 7 0.9 0.6 0 71 Tr Tr Tr Tr 1 5 52 7 26 249 34 24 64 7 80 5.6 161 856 155 108 22 0 52.2 41 5 29 0 11 7 35 3 11 2 7.8 1 82 0.13 0 35 0 09 0.06 23 0 94 5 16-7 11.7 0 27 0.19 13 + 44.3 10.3 72 17 5 15.5 24 35 204 53 37 1.5 31 82 Nuts Edible matter, as eaten, expressed as a percentage of the weight as purcủasedi Unatarlable carbohydrate. * Sugar (as invert sulgar). Nalue of edible (analysed) material. No. Food Sfarch (as glucose). IVater. Total nitrogen. 4.3 1.6 2.1 1.7 344 3440 345 3450 346 3460 347 378 348 3480 319 350 351 352 3524 353 3534 Almonds Almonds (weighed with shells) Barcelona nuts Barcclona nuts (weighed with shells) Prazl nuts Brazil nuts (ueighed with shells) Chestnuts Chestnuts (weished with shells) Cob nuts Cobs nuts (weighed with sleuts) Coconut, fresh Coconut milk Coconut, desiccated Peanuts Peanuts (weighed with shells) Walnuts Walnuts («eighed with shella) I only, no shell I only, no shell I only, no shell 1only, no shell I only, no shell lonly, no shell lonly, no shell I only, no shelt. I only, no shell I only, no shell . lonly, no shell Only rchased .. only, no sheli only, no shell only, no shell lonly, no shell 37 37 62 62 45 45 83 83 36 36 70 15 100 69 69 64 63 14.3 5.3 10 3 6.4 9.0 41 6.8 5.7 6.1 2.2 13.6 5.7 3.5 8.5 3.8 51.7 42.8 45.1 14.8 42.0 92 2 Tr 4-5 3.1 23 5 15.0 08 7.0 5.8 4.7 0.0 0-0 1.8 1.1 2.4 1.1 29.6 24.6 2.1 0.8 0.0 0.0 0.0 5.5 3.8 1.8 1.2 3.27 1.21 2.06 1.28 2.21 099 0.37 0.31 1.44 0.52 0.61 0.06 1.05 4.50 3.10 2.00 1.28 CHEMICAL COMPOSITION OF FOODS 3.7 4.9 6.4 3.1 23.5 8.1 5-6 5.2 33 2.1 3.2 20 • Undetermined matter, probably unavailable carbohydrate (71852) Nuts-continued 6. per 1008 Avail. able carbo. hyurale (as Prolein 110no- (N X saccha- 6 25) Fat rides) Aad base balance, cc per 100 g. Calor. 105 fer 100 & N mg. ter 100 g Mgre CHIP Alkali To acid. FAIR No. rood Na Sci. Са 20 5 76 53 5 19 8 4 3 16 598 221 58 21 856 316 247 92 257 95 4 23 1 56 0 14 0 05 442 164 145 54 1.7 0 6 183 68 33 5 12 9 80 64 0 39 6 5 2 3 2 667 413 2 5 16 935 580 170 106 202 125 2 97 1 84 0 96 0 60 299 185 176 109 182 113 20.8 COMPOSITION PER 100 GRAMMES 13 8 6 2 61 5 27 6 4 1 18 644 289 1 5 07 760 342 176 79 411 185 2 82 1 27 1 10 0 50 592 267 293 132 61 0 27.4 45 20 2 3 19 27 2 2 36 6 30 4 172 142 10 9 91 497 112 46 38 33 27 089 0 74 0 23 0 19 74 61 29 24 15 O 12 + 344 Almonds 344a Almonds (wcighed with shells) 345 Barcelona nuts.. 345a Barcelona nuts (weighed with shells) 316 Brazil nuts 3460 Brazil nuts (weighed with Shells) 347 Chestnuts 3478 Chestnuts (ucished with shells) 348 Cob nuts 348a Cob rruts (weighed with shells) 149 Coconut, fresh 350 Coconut milk 351 Coconut desiccated 352 I'eanuts 3524 Icanut. (weighed with she!) 353 Walnuts 353a Walnuts (ucighed with slicils) 113 94 90 32 39 36 0 13 0 68 24 398 143 345 124 56 20 1 06 0 38 0 21 0 08 229 82 75 27 59 2.1 05 16 36 0 365 38 0.4 G6 28 1 194 3 7 4 9 64 86 59 62 0 490 33 8 16 5 1050 28 4 56 39 136 312 751 680 469 628 603 416 13 29 29 61 12 52 30 90 181 125 2 08 0 10 3.59 2.04 1 41 94 37 162 365 0-32 0 04 0 55 0 27 0.19 49 75 85 44 1140 246 183.0 76 196.0 377 68 260 4 7 252 116 80 . 12.5 80 51 5 33 0 50 3 2 549 352 2 7 i z 687 439 61 39 131 84 2.35 0.31 1.50 0.20 510 326 104 67 23.0 14.7 86 5+ 83 84 Vegetables Edible maller, 2$ eater, expressed ES & percentage of the 6 per 100 6 Unavail. Stogay able 25 Starch carbo Intert (as Total hydrate sugar). glucose) froge». Food Nature of edible (avalysed material No Method and inte of cooking t'eight as purchased. IV aloy 354 Artichokes, globo Boiled 35 minutes Base of leaves and soft 84 4 0.18 inside parts 3514 Base of leaves and soft 41 36.3 03.08 - . OB 355 356 350a Artichokes.flobe (weighed Boiled 35 minutes a series) Artichokes, Jerusalem Boiled 20 minutes Boulod 25 mitsustes Asparagus {ucigked as Boiled 25 minutes served) Beans, baker! Tinext 1stde parts Flesh only Soft tips Soft tips .. 85 20 20 80-2 92.4 46.2 1.5 08 0.25 0 54 0.27 06 00 CHEMICAL COMPOSITION OF FOODS 357 100 69 6 5.1 61 11.2 0.96 359 13cans, broad Contents of sin as por chased Whole beans, without pods Whole beans Whole beans 31 83.7 06 6.5 0.66 359 360 Beans, butter Beams, hutter :: :: 100 250 8.7 70 5 24.5 5 1 36 1.5 46.2 15.6 3.06 1-13 Beans, French Boiler 30 minutos Haw Soaked 24 hours, boileri 2 hours Cut up and boiled 30 minutes Ras Suaked 24 hours, boiled 2 hours 100 95-5 32 0-3 0.12 362 363 Beans, haricot Beang, hancot :: Flesh and skin of pods and beans Whole bean. Whole beans 100 260 79 69 6 28.8 7.4 3.42 0.8 15 8 364 Beans, runner Raw 66 91.6 30 0.38 365 Beans, runner Flesh and skin of pous and bcans Fiests and skin af gods and beans Flesh only, no skin 86 936 Cut up and boilet 25 minutes Bonet 2 hours 3.0 Dectroot BO 82.7 2.5 0.29 • Weished cold.

Vegetables- continued & 100% 1t'ail. able carbo. hydrale (95 Protein MONO- (N X saccha- 6 25) Fal rides) Acid-base balance, cc per 100 g Colortes 18 per 100 g V V 10 No per 100 g root Na Ca Mg | Fe | C14 P1 | CI S Acril 7, Alkals. 15 11 0 5 Tr TS *2 7 *1 2 148 64 327 141 43 5 18 7 27 2 11 7 0 49 0 21 0 09 0 04 76 39 7 17 1 15 5 67 83.5 35 9 16 Tr *3 2 19 2 6 420 30 3 11 4 041 0 12 33 0 21 6 57.5 82 COMPOSITION PER 100 GRAJDIES: 34 1 7 Tr Tr I 06 18 9 17 09 235 118 25 8 12 9 10 5 2 1 89 0 45 0 20 0 10 81 5 42 3 46 6 23 3 31 + 15 7 354 Artichokes, globxc, boiled 351a Artichokes, glolx, boiled (weighed as served) 355 Artichokes, Jerusalem, boiled 356 Asparagus, boiled 3563 Asparagus. boiled (weighed as served) 357 Ikans, baked 358 1eans, broad, Imiled 359 Beans, butter, raw Means, butter, Lolcu 361 I cans, French, boiled 362 Bcans, hancot, raw Jcans, haricot, boiled Deans, runner, raw 365 Beans, runner, boiled 366 Lectroot, loiled. 10 5 60 (810) 17 3 71 498 17 1 19 2 71 nnnnnnnnnnnn 2r Tr Tr Tr Tr Tr Tr 08 21 4 66 11 08 18 93 43 266 93 7 258 89 15 7 (591) 19 6 61 5 16 2 3 4 43 2 15 0 65 33 64 0 344 61 6 36 7 233 21 2 27 6 1700 84 8 164 0 398 18 7 33 3 102 38 6 10 1 1160 180 0 183 0 320 64 5 44 5 276 33 3 23 ) 87 25 6 12 5 350 300 16 9 2 05 0 98 5 92 1 67 0 59 6 65 2 50 074 0 59 0 70 45 5 16 6 29 09 99 0 24 184 0 50 7 013 99 0 27 0 1 22 318 0 109 0 0.16 86 5 47 2 O 10 152 83 0 61 3090 1166 0 0 14 122 0 46.3 O 09 25 9 14.1 0 03 10 7 95 ( 14 35 6 22.1 303 28 17 355 60 37 255 50 77 3 89 46 5 24 10.7 18 11 22.7 88 75 5 Tr • This vegetable contains inulin. 50 per cent total carbohydrate tahen to be available 85 86 Vegetables-continued Edible matter, as calen, expressed as a percentage of the tenghi as purchased 6 per 100 & Unavail. Sugar able (as carbo invert Waler. hydrate sugar). No Food Method and time of cooking, Nature of edible (analysed material Starch (as Tolal glucose). I nitrogen 367 Broccoli tops .. Boiled 45 minutes y no thick 42 90.8 4.2 0.4 0.0 0.50 368 369 370 371 0.6 sprouts , red Savoy.. Savoy.. .. spring , winter winter 'n moss old old young HCT 1.1 3.5 3.3 1.1 0.8 372 . 8.3 1.2 0.4 Boileil 30 minutes Raw Raw Boiled 30 minutes Boiled 30 minutes Raw Boiled 45 minutes Dried Raw Boiled 45 minutes Boiled 25 minutes Boiled 30 minutes Boiled 30 minutes Raw Boiled 30 minutes Raw Raw Raw Raw Raw Boiled 30 minutes Raw Soaked 24 hours, boiled 2 hours. 94 70 53 65 59 60 71 100 96 87 50 12 79 73 72 79 77 77 63 45 373 374 375 376 377 378 379 380 381 382 383 394 385 386 387 388 389 390 4.8 3. 3.1 2.5 2 2 2.5 2.5 71.3 2.9 3.1 3.0 2.4 4.9 1.8 2.2 5.4 4.2 90.8 89.7 89.9 95 7 96.6 90.6 95.9 13.9 89.8 91.5 81 -1° 94-9 90.2 93.5 95.7 96.2 96.4 93.4 93.7 74-7 90.8 6.5 71.9 CHEMICAL COMPOSITION OF FOODS inner leaves 0.0 0.0 0.0 -0.0 0.0 0.1 0.0 0.0 0.1 0.1 0.0 0.5 0.1 0.0 0.0 0.0 02 0.0 3.7 0.0 50.8 17.4 1.2 1.5 1.2 0.7 0.38 0.27 0.53 0.21 0.18 0.43 0.13 1.08 0.11 0.10 0.14 0.24 0.26 0 15 0.10 0.12 0.10 0.11 0-28 0.72 0.28 3.80 1.08 rung leaves Xer nt :::::::::: deshi 0.4 2.5 2.2 8.3 3.9 17.4 2-4 1.8 2.9 1.0 7.3 4.6 2.4 urchased rurchased 100 290 0.9 Vegetabics-continued & per 100 8. Acid-base balance, cc per 1006. Prokein (NX ies per 1006 Na mg per 100g 1988 Fe Cu. No. Alkali. Food Fat Ca P. N Acid S 110 .2 1.5 1.3 mmmmmmhhr ON ONVO ១១ ភ្នំដៅឧឌ។ + 367 368 369 370 371 372 373 374 375 376 377 78 379 380 381 382 383 384 385 SRO 357 389 383 390 1130 COMPOSITION PER 100 GRAMMES 00 5 - 5 103 160 013 51 52 247 27 1 10 6 1 0 63 302 53 2 16 5 0 57 263 75 0 19 50 90 122 52 5 108 30 0 63 2:10 72 3 144 58 2 7 3 0 47 0 04 29 2390 0 2100 815 0 1630 08 880 51 205 5460 224 48 0 12 0 0 56 87 36 9 64 0 370 08 16 7 237 28 8 84 10 43 ) 08 J 29 5 9 11 152 23 0 6 6 0 48 0 06 33 0 29 400 46 5 12 0 0 81 0 13 71 0 | 12 278 52 2 9 60 61 132 19-38 182 18 4 | 12 6 0 69 0 14 20 9 | 12 13 0 141 22 8 910 300 09 25 238 10 4 Į 950 390.03 10 1 381 0 09 291 579 119 D 35 8 64 278 60 5 36 0 673 38 6 94 217 10 5 Tr Tr Tr Tr 52 o 88083811313 14 60 13 07 *1 5 18 10 5 0 10 10 wiranin This vegetable contains inulin. 50 per cent. total carbohydrate taken to be available. 87 Vegetables-continued & per 100 & Edible maller, as calen, expressed 225 percentage of the weight as purchased Unavail. Sugar able (as Starck carbo invert (as Total hydrate stigar) glucose). I nitrogen. IVater. 0.17 1.8 0.0 Food 952 45 No 06 2.5 1.3 0.0 00 0.9 Lettuce . 391 0.1 0 0 0.0 00 0 0 0.0 0.0 97.8 91.5 64 2 92.5 92.8 96.6 42.0 64 75 61 100 97 85 49 0.06 0.74" 0.90* 0.26 0.15 0.09 0.90 392 393 394 3.7 1.3 1.3 5.2 Xarrow Mushrooms Mushrooms Mustard and cress Onions Onions Onions 2.7 10-1 CHEMICAL COMPOSITION OF FOODS 395 396 397 398 Nature of edible Alethod and time of cooking (analysed) material Inner leaves of long and Raw headed forms Boiled 25 minutes Flesh only Flesh and stem Raw Fried in dripping Flesh and stem .. Leaves and sterns Raw Raw Flesh only Boiled 30 minutes Flesh only Cut up and fried in Flesh only dripping Flesh of bulb Raw Raw Leaves Naw Flesh only Boiled 30 minutes Flesh only Raw Whole peas, no pods Boiled 20 minutes Whole peas, no pods Raw Whole peas Soaked 24 hours, boiled Whole peas 2 hours Raw Peas as purchased Soaked 24 hours, boiled Peas as purchased 2 hours Tinned Whole peas Raw Flesh only Raw Peel only .. 3:1 9.1 40 8.5 Tr 8.8 .. 31 53 74 78 37 37 2 5 Onions, spring Parsley Parsnips .. Parsnips. Peas, fresh Peas, fresh Peas, dried I'cas, dried 86.8 78.7 82.5 83.2 78.5. 80 0 18 7 70.3 0.0 00 2.5 10 8 66 5.9 47 6 18 2. 399 400 401 402 103 404 405 406 0.15 0.83 0.27 C.20 0.92 0.80 3.45 1.11 2.7 4 0 1.8 2.4 09 5 2 5.2 21.3 4.8 100 270 54.7 21.0 19 0.9 17.2 5.1 3.54 1.33 6.8 67 3 100 250 Peas, split, dried Pcas, split, dried 2.3 0.5 20.3 407 408 0.94 0.34 0.40 4.4 2.1 2 6 72.7 75.8 80.0 100 86 15-5 409 410 411 Peas Potatoes, old Potatoes, old, peel * 60 per cent. of this nitrogen is prescnt as urea.

O 07 Vegetables-continued & per 100 & At'ail. able carbo hydrale (as Calor. mono. saccha. fer rides) 100g Na Protein (VX 625) 118 per 008 And-base balance, cc. fer 1006 N IN Toledo ilikali. No. Food Ca S. CI. I යකට OO OOONOO 226 135 e, raw v, boiledi oms, raw oms, fried d and cress, Taw.. saw boiled .. ſried. spring, raw 7, raw , ps, raw.. pe, boiled.. resh, raw resh, boiled Ined, raw Inai, bouled plit, dric, raw .. Split: dned, boiled es, old, raw .es, old, raw, peci.. COMPOSITION PER 100 GRAMMES 18 09 5 2 17 1 3 58 399 100 401 401 402 403 404 405 106 407 408 409 110 IT Tr Tr Ir ៨៩ដ៖ ទី១ទី២ទី ១២ 015 1 839 5 0 03 5 5 13 9 33 888 5 1 250 78 166 0 73 8 103 4 54 0 12 ( 65 5 170 0 89 O 30008 30 50 719 5 590 16 59 0 87 8 38 0 0 13 23 6 50 035 5 0 52 1128 0 -- 1560 0 57 8 10 69 6 5 40 5 0 45 0 10 31 7 14 6 32.7 1 890 23 104 0 50 0 38 0 1 22 0 15 83 343 5 7 8 # 730 49 303 0 129 060 1 41 0 17 113 0 39 93 5 40 58 268 0 166 056 0 25 122 045 7 10 2 0 21 169 043 9 (318) 0 15 40 3 34 6 78 5 25 36 + 95.0 14 Nous 32 174 275 37 9 985 267 910 269 201 65 568 70 650 inned .. mmmmmm 5 ONN 103 27 • See page 6. 89 ir Vegetables continued 88 Edible inaller, as paten, expressed as a parcentage & per 100 g of the . Unavail. Sugar able (as caibo Invert hydrate. sugar) No Nature of edible (analysed) material Starch (as Total glucose).| nitrogen Food. weight as purchased Method and time of cooking Il'ater 391 Lettuce Raw 45 95.2 1.4 1.8 00 0.17 64 75 61 06 2.5 392 393 394 395 396 397 398 Narrow Mushrooms Mushrooms Mustard and cress Onions Onions Onions Inner leaves of long and headed forms Flesh only Flesh and stem.. Flesh and stem.. Leaves and stems Flesh only Flesh only Flesh only ::::::: 200 97.8 91 5 64.2 92.5 92.8 96.6 42.0 1.3 0.0 0 0 0.9 5 2 27 10.1 37 1.3 3 0 1 0.0 0.0 0.0 0 0 .00 0.0 0 06 0.74* 0 90* 0.26 0.15 0.09 97 85 49 CHEMICAL COMPOSITION OF FOODS 0.90 399 400 401 402 403 404 405 406 Boiled 25 minutes Raw Fried in dripping Raw Raw Boiled 30 minutes Cut up and fried in dripping Raw Raw Raw Boiled 30 minutes Raw Boiled 20 minutes Raw Soaked 24 hours, boiled 2 hours Raw Soaked 24 hours, boiled 2 hours Tinned Rav Raw Ontons, spring Parsicy Parsnips Parsnips - T'eas, fresh Pcas, fresh Peas, dried Peas, dried Flesh of bulb Leaves Flesh only Flesh only Whole peas, no pods Whole peas, no pods Whole peas Whole peas Peas as purchased Peas as purchased Whole peas Flesh only Peel only :::::::: 31 53 74 78 37 37 100 270 86.8 78.7 82 5 83 2 78 5. 800 18-7 70 3 3.1 9.1 4 0 2 5 5 2 8 5 Tr. 8.8 2.7 4.0 1.8 2.4 0.9 0.0 0.0 2.5 10.8 6 6 5.9 47.6 18 2. 0.15 0.83 0 27 C-20 0 92 0.80 3 45 1 11 21-3 48 407 408 Peas, split, dricd Pcas, split, dried 100 250 68 67.3 17 2 5.1 19 09 54.7 21.0 3.54 1.33 409 410 411 I'cas Potatoes, old Potatoes, old, peel 100 86 72-7 75.8 80 0 4.4 2.1 2.6 2.3 0.5 0.4 14 2 20.3 15.5 0 94 0.34 0.40 • 60 per cent. of this nitrogen is present as urea Onions , spring , rau Vegetables --continued & per 100 6. Itailable carhohydrate (as Protein monosaccha- 6 25) Fat rides) CV Calor 145 ing per 1008 CY 1008 Na K Ca Mgre C. icid base balance, cc. per 100 6 N x CI. Toolsid. Tälldali. NO. Food S 1) 04 *18 118 5 5 1 6 09 Lettuce, raw Marrow, boiled .. Nushrooms, raw Mushrooms, fried Alustard and cress, raw . Ontons, raw.. Onions, borled Onions, fried l'arsley, 1 l'arsnips, raw. I'arsnips, boiled. 1'cas, fresh, raw.. l'cas, fresh, loiled Peas, ned, raw Prae, dned. bonded Peas, split, dric, raw l'cas, split, Cried, boiled Peas, tinner! .. l'otatocs, old, raw l'otatoes, old, raw, peel.. 760 30 490 25 14 8 59 | 24 8 00 22 40 57 13 00 45 1 88 encoba 135 0 COMPOSITION PER 100 GRAMMES Tr 11 3 13 5 10) 6 52% E5% W 007 O 16 590 | 87 8 38 0 0 13 23 6 500 35 5 0 52 1280 O 1069 0 16 540 5 0 10 31 7 14 6 32 7 23 1040 50 0 38 0 83 3 13 578 0 49 3030 129 0 60 0 1113 0 39 6 9 3 263 0 166.0 56 D J122 0 45.7 102 13 9 (318) 34 6 79.5 95.0 402 403 404 405 406 407 408 409 410 411 14 21 5 | 6 9 Tr 221 ISA 如小四仍S en OOC 2 5 VO 103 * Ses page 6 89 Vegetables-continued Edibia swalter, as calen, expressed AS & percentage of the weight as purchased & per 100 g Unavaslı Sugar able fas Starch carbo ter: (as Total hydrate Strgar). 1 glucose), nitrogen. No Food Method and time of cooking Nature of edible (analysed) malerisl. Vater 86 80-5 19.3 0.23 413 . . 94 76.9 Fesh only (pecled before boiling) Flesh only Fles) only Flesh only i 0.9 0-6 17.4 69 68 2.5 57.5 0.5 0.43 0.33 19.8 415 410 16 66 49 64 3 47 0 0.45 0.61 CHEMICAL COMPOSITION OF FOODS 96 81 78.8 17.6 Hesh only Flesh only Flesh only Flesk only Flesh and skin Flesh only Stem only Leaves 433 438 419 420 425 422 94.7 Potatoes, oli Boilcd 30 minutes l'otatoes, oli Bortel and mashed with margarine and milk Potatoes, Okt Bakce in skins Potatoes, olu (neighed Baked in skins W31skin) Potatucs, old Roast in shallow fat Potatoes, old, chips Cut in cubes and fried in deep fat Potatoes, new Bosled 15 minutes Pumpkin.. Raw Radishes Ikaw Salsily Boiled 45 minutes Seakale Boiled 20 minutes Spinach Boiled 15 minutes, without added water Spring greens Boiler! 30 minutes Sveues Raw Swedes Boiled 45 minutes Sweet potatoes Boiled 30 minutes Tomatoes Raw Tomatoes Fried in dripping Turnips . Raw Turnips Boiled 30 minutes Turnip tops Boiled 20 minutes Watercress Raw 0.7 2.7 2.8 0.0 63 0.25 0.10 0.16 0.30 0.23 0.81 93.3 81.2 95 6 85-1 ** 0.0 0.0 42 1.2 123 424 425 0.27 0.18 01 0.1 3.7 38 2.3 2.8 2-3 1-5 Leaves Flesh only Flesh only Flesh only Hesh, skoon and seeds Ficsh, skin and seeds Flesh only Flesh only Leaves Leaves and part of stem 100 86 . 82 89 100 87 85 0.14 0.17 127 423 479 430 431 432 93.6 914 916 72.0 93-4 86.5 933 94.5 92.8 911 2-8 2.2 2.8 3.3 3.8 2.3 0.0 0.0 0.16 0.12 0.31 0 43 46 3.3 414 Potalocs , old , baked in 416 Potatoes , old ching Vegetables-continued 6. per 100 & fcid-base balance, c. per 100 g. Protein (NX mg per 100 g 118 ( Fe A CH2 No Fal. Ca Cu. P. s. 412 wrichs annis 20 3 75 0 to 1 8 అంటపమును دی د دي هة Oeic Ở 6 Ti 10 19 Tr COMPOSITION PER 100 GRAMMES 18 8 06 414a Potatoes, old, baked up skins (weighed with 415 Potatnes, old, to 417 r'otafocs, acw, boiled 418 Pumpkin, raw. 419 Radishes, raw .. 420 422 Spinach, boiled 423 Spany steens, loiled 425 Swedes, boiled. 426 Sweet potatoes, boiled .. 427 Tomatoes, raw 428 Tomatoes, fried .. 429 Turnips, raw.. 130 Turnips, loiled.. 431 Turnipt 432 Taw.. 10 11 Tr 745 10 1 1020 138 40 5 330 50 13 309 39 3 820 39009 59 0 240 43 7 11 41 8801 183 60 0 14 21 23 8 39 50 47 810 50 600 07 26 123 0 490 595 0 59 2 | 4 000 26 10 10 3 118 860 861 330 08 2152 2 136 56 4 10 80 350 05 18 14 4 700 290 04 102 41 5 80178 296 20 5 12 30 620 15 14 28 288 13 3 | 110 10 430 10 71 33 335 15 + 12 80 500 12 18 58 238 740 370 07 11 160 550 11 78 U 15 314 2220 4 3 12.4 55.5 16 1 30.5 93 60.0 51 0 11 93 0 86 5 30 5 23 5 19 0 39 1 18 4 30.5 43 514 9 107 24 8 9.2 22.1 10 08 0.7 Qowwe 56 63 65 Watercresses, boiled 28 3 .8 52 0127.0 156 0 • This egetable contains inulin. 50 per cent total carbohydrate taken to be available. 16 94 Beverages & per 100 g. Starch and Sugar dextrins (as incert sugar), glucose). (as No Food Description and number of simples. Total nitrogen. IVater, Purine Titrogen. 6.0 457 'reat shops Tent shops 60-6 0.0 0.324 2.5 4.1 7.0 0.0 35.0 28-5 03 456 Bournvata βονται 459 Cocoa powder 459 Coffee, ground, roasted 460 Coffee, infusion, 2 minutes 461 Cofce, infusion, 5 minutes 462 Coffee, infusion, 10 minutes 1.83 5.95 3-27 2-04 0.03 Tr. 0.038 Tr. Tr. 0.4 0.04 Tr. CHEMICAL COMPOSITION OF FOODS Tr. 0-05 463 Colice, infusion, 20 minutes 0.05 Tr. rent shops mixed sample, boiled in 70 cc. water and strained mixed sample, boiled in 30 cc water and strained mixed sample, boiled in 30 CC water and strained mixed sample, boiled in 10cc water and straised rent shops rent shops rent shops rept shops rest shops ked sample, in used with water 2-10 minutes and strained 3 samples from different shops 46 465 466 467 469 469 470 3.0 Lemonado Malted 72k, Ilorlick's Marmite Ovaltine.. Oxa culcs Tea, Indian Tc3, indians, islusion 12-5 50 8 0.0 54.0 0.356 3.3 0.0 20-00 00 7.6* 0.0 0.8 0.0 Tr. 2.31 6.35 2.12 6.93 4.08 0.01 9.3 0.236 0.072 TI, 471 Virol 21-5 62.6 0.73 • Dextrins only.

Hererages- continued & per 1008 (or 100 rr) drail. able carbn. Calor hydrale tes (as) per mong saccha. mg. per 100 g (or 100 cc) Proicin Fal rides) 1000 c) Na K Ca 1 11g | Fe CH 1 P. 1 S. Acid-base balance, cc. per 100 g. (or 100 CC) N Acid. N 10 1008 Ikali. NO Food CI. 125 (5580) 411 1300 685 161 1 5 45 510 7 634 34 456 Bournvita 457 Povril 458 Cocoa powder 459 Coffee ground, roasted 460 Coffee, infusion, 2 min 461 Cofrec, infusion, 5 min 462 Coffee, infusion, 10 min 463 Cofice, infusion, 20 min 464 Lemonade 465 Malted mulk, Ilorlick's Warnitc 467 Ovaltine 468 Oxo cubes 469 Tea, Indian 470 Tra, Indran, infusion Virol + 75 07 25 6 15.4 Tr Tr Tr TT Tr 86 Tr 79 38 00 00 12 8 29 204 12 5 02 03 O 3 03 Tr 14 4 •100 13 2 31 9 14 1 OI 46 67 6 0 0 35 D 28 5 03 04 04 04 12 5 70 8 OD 61 6 00 0 00 59 6 370 3600 660 890 (170 0 3590 52 0 169 0 452 (650) 534 51.2 192 D 301 73 5 2020 133 0 235 0 3 02 66 21 5 5 03 88 83 5 04 104 39 10 5 5 04 110 40 10 8 47 Tr 08 07 404 6900 1128 272 0 71 0 41 (6130) 3440 77 3 2760 356 249 0 1100 3390 140 0 166 (10,600)| 2690 101 5 1600 58 44 5 2160 426 0 254 0 <1 04 17 03 11 361 (374) 360 108 0 61 5 3 3 098 12 1 0 83 14 3 3 40 41 0 82 Tr Tr TI Tr Tr Tr Tr. Tr Tr 0 01 1 3 1 22 1 96 35 0 65 1400 32 15 2 1 59 Tr Tr 17 6 0 47 COMPOSITION PER 100 GRAMMES (OR PER 100 c.c.) 2.13 185 0 362 (6880) 160 199.0 110 23 6 04 16 06 06 Tr. Tr 167 516 0 382 (7750) 183 404 0 321 (14.000) 177 51 8 1111 43 48 10 402 1890 563 466 52 274 171 85 635 465 1090 628 10 266 471 83 (596) 30 * Step 6. Peptides and amino-acids account for most of the non-protein mitrogen in Marmite. 95 96 Beers (1938) & per 100 CC. No Cc per 100 CC Alcohol, Food Description and number of samples Solids Total nitrogen .. 3.3 472 473 174 475 476 Mild ale, draught Mild ale, bottled Palc ale, draught Palc ale, bottled Strong ale Stout 3 samples, different brewers 3 samples, different brewers 4 samples, different brewers 4 samples, different brewers 5 samples, different brewers 6 samples, different brewers :::::: 4.45 4 74 5 95 6 10 7.96 4 73 3 5 3 4 5.3 5.0 0.08 0.04 0.05 0 04 0.08 0.06 Condiments CHEMICAL COMPOSITION OF FOODS No 8. per 100 g. Sugar (as invert sugar) Starch. Food. Description and number of samples IV aler. Total nitrogen. +78 479 480 481 482 483 484 485 Curry powder Ground ginger Mustard Pepper Salt, block Table salt "A" Table salt "B" Vinegart 2 samples from different shops 3 samples from different shops 2 varieties 3 samples from different shops 2 samples from different shops 1 sample I sample 4 samples from «lifferent shops :::::::: 0.2 00 1.52 1.19 4.62 1.40 0.0 0 0 0 0 0.07 . 0.1 0 0 OO 0 0 OO 00 0.6 • The loss of weight at 100° C. cannot be used to determine the amount of water present, since these substances contain volatile essential oils. + The manufacturers of these well known brands of table salt have objected to the composition of their products being published under their trade names. Containe tas ct. acetic acid per cent beers (1990) -- BITCH 1758597 & per 100 cc tas. able carbohydrale (as Protein 1110NO (NX saccha- 6 25) Fat rides) Calor- 175 ner 1006 Ing per 100 cc Ca | M& Fe Acid-base balance, co per 100 cc. N Acid Alkalt. P. | S | CI. TO No Food Na 42 472 473 474 475 476 477 Mild ale, draught Mild alc, bottled Pale ale, draught Pale ale, bottled Strong ale Stout 05 03 03 0 1 0 5 04 Tr Tr Tr Tr Tr Tr 31 3 7 32 30 49 41 45 49 55 55 76 50 23 2 19 4 13 5 13 5 19 3 20 9 56 52 89 68 11 7 12 7 10 9 13 169 10 3 77 05 (1.13 100 0 03 0 07 10 5 0 05 008 10 5 0 07 0 06 14 4 10 11 11 6 0 14 0 12 18.1 21.5 17 7 29 5 23 3 25.2 23 2 23.8 311 36 3 36 1 35 4 31 6 51 + 35 7 3 23 2 Condiments-continued & per 100 g Ararlable Carbohydrate (as 111000- (NX saccha- Fat rides) COMPOSITION PER 100 GRAMMES (OR PER 100 C.c.) Protein Calorses per 100g mg per 100 g Acid-base balance, c. per 100 g. N Acid. Ilkalı. PIS 1 Cl. TO No rood Na K ca | Mg Fc Cut 237 470 . 127 478 Curry powder 479 Ground gier 480 Mustard 481 l'epper 462 Salt, block 483 Table salt "A" 484 Table salt "D" 485 Vinegar • By Soxhlet extraction. By Soxlulet extraction. 9 5 108 261 450 1830 637 281 75 00 1 04 270 86 860 74 3 3 GOO 259 34 910 97 132 17 20 0 45 136 145 40 216 29 9 28 7 20 7 463 5 943 333 256 10 90 0.20 177 1280 62 308 88 6 57 G8O 309 7 42 45 (10-20 1.13 130 99 60 289 00 00 0 0 0 38,700 TT. 230 135 0.26 0 39 401 59,6001 107 0.0 0 0 0 0 0 38,900 Tr. 149 500 0.51 0.55 74 35 60,000 422 00 0.0 00 0 439,300 Tr. 12 1760.30 0 66 23 60,300 139 04 00 06 20 89 15 22 0.47 0 04 32 19 47 12 The figure for fat obtained by von Lieberman's method 150 per cent and this has been used for calculating calories. The figure for fat obtained by von Lieberman's method is 2.0 per cent, and this has been used for calculating calories. 97 86 Vegetable Fats 8. per 100 & No. Food. Description and silmber of samples Water. Tolal nitrogen. 486 487 Margarine Olive oil :: 4 samples from different shops One safnple only ... 13-7 Tr. 0 03 Tr. Cakes and Pastries & per 100 g Sugar Starch and (as invert dextrins sugar). (as glucose) No Food. Description. l'alcr. Total nitrogen. 488 489 490 491 492 493 494 495 496 497 498 499 500 501 502 503 504 505 Buns (1943) Cherry cake Chocolate cakes Coconut cakes Currant buns (1936) Curtant cake Currant cake (1943) Doughnuts.. Dundee cake Eccles cakes Ginger biscuits Gingerbread Ginger cake (1943) Jam tarts, flaky pastry Jarn tarts, short pastry Jam tarts, economical Lemon curd tarts Mince pies .. CHEMICAL COMPOSITION OF FOODS i from different shops . 11 . 11 . 11 as from 4 different shops 11 ► from different shops es from 4 different shops ► from different shops 12 12 . 12 , from different shops 12 12 ecipe p. 12 12 27 2 10 7 12.9 12.7 28 6 12.7 30 7 26.4 15.2 14.5 7.9 19.0 30.7 25.5 23.0 10.0 22.4 34.9 9 5 36.3 31 4 16 7 14 0 31.1 20.8 15 0 42.0 16.0 33.7 32.7 12.4 37 2 37.3 24 2 17.6 9.4 47 5 20.2 24.5 38 0 40.5 29.8 30 8 33.8 20.3 35 6 37 5 30.7 42 0 19.3 23 9 40.2 33 0 33.2 1.55 0.79 1.08 1.19 1.30 I 01 1 16 1:05 0.65 0.82 1.00 0.94 1.18 0.46 0.56 1.03 0.95 0.75 ::::::: 13 lea Vegetable Fatge continfied & per 100 & Crior- Protein 1C3 mg. per 100 g. (NX Carboter 625) Fal, hydrale. 1008 Na | K. i ca. | 118. Fe, Cu. 1 P. Is 85.3 0.0 794 318) 5 4.1 0.9 0.30 0.04 120 12 Tr. 99.9 0.0 929 0 1 0 5 0. + 0.08 0.07 Tr Acid-base balance, cc. per 100 g N N Iord Alkalt 10 No. Food 456 Margarine 487 Olive oil .. (195) 13 Tr. <1 Cakes and Pastries--continued & per 100% Atailable carbohydrale (as Monosaccha- Protein Far rides) Calor. tes per mg per 1008 Са | 11 | г. Си | P. Ts. сі. Acid-base balance, CC per 100 g N N Acid 10 Alkalı. COMPOSITION PER 100 GRAMMES No. Food 100g Na K 61 307 454 10 2 451 19 29 16 488 489 490 491 492 493 494 495 496 497 498 499 500 501 1943) cake ate cakes It cakes t buns (1936) t cako t cake (1943) outs cake cakes - biscuits - bread cake (1943) irts, flaky pastry.. {s, short pastry.. Lrts, economical . curd tants * pics 17 89 4 7 64 70 7 4 5 9 6 6 60 38 48 59 5 5 6 7 2 6 3-2 60 56 4 4 57 0 56 5 55 9 54 7 54 5 60 9 51.6 48 8 62 3 51 6 71 2 63 4 54 4 56 5 61 0 64 4 50 6 42.6 24 0 23 3 23 4 76 18 4 10 8 158 15 0 29 3 16 7 13.0 90 15.8 13.3 19.8 24.3 19.7 450 305 422 321 355 389 485 (118) (137) (217) (166) (101) (152) (595) (60) (141) (167) (331) (336) (970) (103) (116) (165) (175) (225) 198 (82) 460 2 71 69 32 1 1 22 90 22 3 14 7 1 28 174 35 0 22 8 1 09 182 35 9 22 3 2 13 208 34 4 17 6 1 15 210 (67) 34 12 44 113 21 3 16 41 62 338 50 3 27 5 2 02 180 24 8 16 5 082 142 21 3 15 31 1 26 160 35 5 15 41 26 150 (69) 38 5 4 70 94 15 O 10 1 0 95 102 15 9 099 122 (128) 27 7 1 66 88 16.0 0.74 267 27 8 17 9 1.22 0 32 170 0 0 32 70 6 62 9 0 06 1030 83 6 0 10 (101 5 82 7 0 08 65 0 73 4 0 14 85 0 76 8 0 27 (328) 0 11 55 0 56 4 0 18 78 5 55 0 0 12 57 3 59 0 07 75.9 81.3 007 81 0 78 1 0 23 (469) 0 12 36 3 31 0 +1 9 36 9 0 33 (236) 0 04 70.2 66 8 0.05 502 57.8 60 (129) (127) (179) (169) (195) (150) (336) (89) (180) (275) (141) (104) (327) (158) (178) (159) (275) (407) 7 446 64 87 502 381 315 370 365 451 439 361 G2 503 504 505 122 48 . HA 12 99 100 Cakes and Pastries---continued 8. per 100 g Sugar Starch and fas invert dextrots sugar) (as glucose). No roo Descriptson IVater, Total Futrogesz. cuits Curts, economical . 50G 507 50R 509 510 511 512 513 584 11.8 8.0 28.0 Tr. Ir: Tr. y, Taw y, baked TI, JW Tt, baked nomica, rave nomical. baked cato, raw tato, baked uits, economical , economical cs 515 Tr. Recipe, p. 12 MO.F recipe, p. 12 Recire, p. 13 Recipe, p. 13 Recipe, p. 13 Recipe, p. 33 Recipe, P 33 MOF. recipe, p. 13 NO.F. recipe, p. 13 MO.F. recipe, p. 13 MO.F. recipe. p. 13 Recipe, p. 13 MOF Tecipe, p. 13 Recipe, p. 13 Recípe, P 13 Recipe, p. 14 Recipe, p. 14 Recipe. p. 14 Recipe, P 14 Recipe, p. 14 Recipe, p. 14 3 samples from different shops Recipe, p. 14 516 513 518 519 520 521 522 523 524 525 520 527 528 3.9 2.0 13.7 32.0 17.4 27.2 10-6 19.1 5.0 31.8 10.7 1.3 20.7 113 11.3 20-4 34.0 20.4 21.5 5.0 30.0 34.0 15.4 50.8 65-6 26.0 35.8 43.5 4* 5 54.8 49.5 59.9 48.6 63.5 49.0 31.2 27.2 37.6 34.7 39.0 SO 6 533 48.8 23.7 22.4 29.0 CHEMICAL COMPOSITION OF FOODS 0.2 21.9 21.7 32.0 27.4 30.9 1.52 1-68 1.01 0.78 0.95 0.96 1.17 1.25 3.51 120 157 1.60 1.22 1.02 0.96 1.02 1.33 1.47 1 34 1.00 1.52 0.95 0.79 -S, economical th efs). thaut egg) 25 9 4.2 ke (1943) ese cakes 31.4 34.7 31.2 ..

Cakes and Pastries-continued & per 100 g Atal. able carbohydrale (as 771010- saccha- Proicini Fat wides) Calortes ter 1006 & pe jong Va | X CA | Mg Te ! Cu P. 1 s. Acid-base balance, CC per 1008 V 10 No sul. To thedir. Food CI. 6 8 9 96 23 9 18 6 62 6 73 6 503 188 (277) (121) 200 245 35 8 (71) 526 72 1 2 15 2 89 0 13 204 51100 0 27 251.0 (136) (214) - 463 425 518 118 515 29 37 46 506 Oatmeal biscuits 507 Oatmcal biscuits, economical 508 Orange cake 509 Pastry, flaky, raw SIO l'astry. flaky, baker! 511 try, short, raw 512 l'astry, short, baked 513 Pastry, cconomical, raw 514 Pastry, economical, haled 35 Pastry. potato, Taw 16 l'astry, potato, baked 7 main hiscuits, economical 18 114151 cake, economical Quren cakes 17 Rikk luns Ruck cakes 2 Rock cakes, cconom.cal 13 hoones (with ess) Scores (without crk) 25 Shortbreart 520 Sponge cake 527 Swin Tull (1943) 528 14lsl cheese cakes 5 9 4 5 5 + 5 5 67 72 SG 70 91 94 72 60 5 6 60 78 86 7 7 R5 6 29 4 35 8 24 7 30 4 24 3 29 3 14 6 191 54 0 35 8 43 5 14 5 54 8 49 5 59 9 48 7 63 7 70 9 52 9 59 1 65 ) 65 6 64 ) 60 0 57 3 G4 9 55 1 57 1 602 (199) (178) (217) (202) (248) (198) (238) (383) (498) (153) (154) (162) (155) (150) (145) (169) (165) 532 318 453 500 413 451 91 66 80 82 100 106 128 182 238 131 110 173 190 240 278 148 162 93 115 131 100 2016 97 10 4 11 7 13 3 11 4 13 5 14 0 16 5 (151) 31 9 (183) 39 4 (47) 33 0 43 ) (127) ! 33 2 (121) 23 5 32 4 15 4 18 9 18 7 42 3 201 (151) 1 34 2 47 2 20 O 63 1 21 5 15 7 15 2 34 9 13 + (72) 23 1 17 5 12 + 199 22 4 16 8 16 O 128 10 5 13 . 27 2 70 2 5 18 9 098 U) 59 0 63 ( 60 C 74 1 59 1 93 1 53 199 2 04 1 16 1 06 ( 72 1 09 1 88 0 97 0 66 0 62 1 61 2 53 0 99 0 05 87 5 78 + 04 52-9 0 05 600) 64 1 0 05 59 8 638 O 06 73 5 78 5 0 24 (284) 0 29 (343) 0 22 105.0 0 31 137 O 0 25 (266) 020 (235) 0 09 94 1 79 + 0 11 78 3 63 3 0 15 74 0 0 28 (281) 0 07 117 5 106 1 0 08 109 5 85 3 0 06 69 2 69 1 0 04 144 5 123 0 056 (353) 0 10 61 5 56 8 COXPOSITION PER 100 GRAMMES (189) (287) (351) (325) (399) (194) (235) (615) (S04) (161) (162) (133) (144) (135) (120) (127) (125) (141) 103 (244) 422 83 6 26 418 394 358 369 519 303 260 4 (86) 46 107 89 5 4 47 79 (652) (138) 421 10 101 102 Puddings Sugar 8. per 100 g. Starch and (as invert dextrins sugar). (as glucose). No Food, Description I'ater. Total nitrogen. 529 otte 530 ingܐܙ 510 58 1 531 :::: ing 532 533 534 535 536 537 539 0.22 0.39 0.45 0.36 0.40 51.2 551 73 3 73.7 :::::::::: 0.51 P 14 p. 15 p. 15 p. 15 P.IS P 15 P.IS P. 15 PIS P. 16 P. 16 .P. 16 P. 16 P. 16 p. 16 P. 16 P 16 · P. 16 P. 16 tard > ing, economical putter pudding iding, steamed ding, baked ling, baked ling, steamed nould Iding, baked . 5. baked 8, boiled wder, boiled 539 7.7 16.9 19.7 15.3 41 6.6 26.6 5 8 6.4 29.4 28.8 25.0 7.8 12.2 0.0 0.0 67.2 67.9 13 3 16-2 24.9 70-5 14 7 77.7 75.9 74.7 52.9 60.2 74.3 63.6 47.5 20.4 . 20 9 11.6 12.5 180 14.7 12.2 13.6 11.4 14.2 26.1 25.1 21.9 14.1 36.5 9.9 13.4 12.8 8.0 Tr. 14.9 2.0 27.0 21.0 CHEMICAL COMPOSITION OF FOODS 540 541 542 543 544 545 546 547 548 549 550 551 1.04 0.89 0.74 I 08 1.03 0.89 0.53 0.73 0 84 0.75 0.54 0.88 0.53 0.45 0.64 1.52 0.77 : tart tart with potato pastry tte yaked .. P. 17 ;P. 17 p. 17 :P. 17 20.1 24.0 16.8 21 8 34.4 Puddings-continued & per 100 % Avail. able .carlo. hydrale (as INONOsacchamg. per 100 8. Protein Fat rides} 1008 Na | K. I Ca. 1 Mgre. Cu Acid-base balance, cc per 100 g. N CI To Acid. Tortikali. IN P S. 0.43 13 3 NNN 3.10 0 09 0 06 06 0 09 SOCO 25 8 30.2 23.7 24.2 29 3 0.24 154 1170 (60) 0.18 (133) COMPOSITION PER 100 GRAMMES 536 537 38 539 540 541 542 543 544 545 546 547 048 519 WNWA en een OD OAViNenen 197 118 0 17.30 64 0 08 124 0 58 6 (190) 196 86 9 0 05 99 1 31.8 (161) 91 25 9 0 05 93 780 6 (142) 84 22 1 1 11.7 0 04 87 9 78 0 1135) 7319 1 10 % 00+ 76 5 | 67.8 1118) 158 112 0 15 8 0 06 99.3 29.0 98 232 331 0-13 74 7 59 ) 175 127 0 15 2 0 05 130 0 58.3 156 1130 13 7 0 46 004 1116 0 52.0 160 122 D 15) 0 04 98 029 6 133 72 7 96 960.1 45 0 03 31 3 36 8 32 0 (38) 66. aren ONIONWto ឱខ្លួនខ្ញុំដីឱ ឱ្យ with - 30 OS! 14.6 19.0 و حت 118 0.84 0 10 51.650.7 5 103 104 Puddings-continued g. per 100 g Sugar Starch and (as inert dextrins Sitgar). (as glucose). No Food Description. Valer. Total nitroge». p 17 552 553 554 555 556 557 558 559 560 563 562 563 (weighed with stones) uddings art ing ing, economical ing pudding ing, plain ing with raisins ing with sultanas, economical, nge pudding. cconomical udding .rt .P 17 P 17 . P. 17 p 17 P 18 P. 18 P. 18 P 18 P18 P 18 P 18 78 6 72.7 43-4 72 5 59.1 76.5 64 5 73.2 72.3 71.7 37 0 34.5 16.8 27.7 71.7 21.0 63.8 56 4 52-6 19.1 20 9 20.5 16.0 17.3 13.7 11.5 8.8 12.0 12 5 14 8 22.1 18.6 31 3 12 2 34 6 21 5 0 0 0.0 16.9 16.8 6.4 16.8 9.9 20 2 8-9 7.7 22.5 29.4 20.2 22.5 9.2 28.0 6.6 23.5 28.1 0.34 0.59 0.82 0.40 0.87 0.41 0.72 0.78 0.50 0.71 0.69 0 61 0.69 0.88 0-51 0.62 0.61 1.15 1 .02 CHEMICAL COMPOSITION OF FOODS 564 P 18 Recipe, p 18 565 566 567 563 569 570 p. 19 P 19 P 19 p19 pudding rudding, economica} .. 3.5 . recipe, p 19 Tr.

Puddings-continued 8. per 100 g. Acid-base balance, CC. per 100 g. mg per tang N Ca 1 11g I re 1 Cu TPI s. 161. Toolid. To'lkalı. Food Protein I at A son 18 16 en COO an 553 Jelly 553 Jelly, milk 55 Pancakes 555 Plum tart (wcighed with stones) 556 Queen of puddings 557 Rhubarb tart. 558 Rice pudding... 559 Rice pudding, economical 561) Sago pudding Semolina puddling. 562 Suct pudding, plain 563 Suct pudding with raisins 564 Suct pudding with sullanas economical 565 Syrup ne pudding, 568 Tapmaca pudding 507 Treacle tart 568 Triflc .. 569 Yorksure pudding Yorkshire pudding, cro. nomical COMPOSITION PER 100 GRAMMES DAWIS DOO the woon 174 oso 169 1490 0 13 152 (119 13 5018 120 0 1700 19 44 6 12 30 41 160 16 453 19 8 0 93 59 7 OCCIO (176) 5 3 14 3 7 (93) 18 7 1 33 (174) 980 04 95 2 WODOO 156 1160 160 194 152 99 2 175 1014 81 (154) ISNO 95.8 128 5 (296) * See p 6. 105 106 Meat and Fish Dishes 8. per 100 g Total nitrogen No. Food. Description. Valer Purane nitrogen. k pudding P 19 P 19 . p. 19 : 571 572 573 574 575 576 577 578 5789 ieat 9 9, economical , p. 20 recipe, p. 20. 1.67 1.82 1.31 2.03 1.70 1.48 1.61 0.022 0.032 0.018 0.036 0.029 0.022 0.025 0.011 0.010 0.022 CHEMICAL COMPOSITION OF FOODS 579 58.8 79.3 69.3 71.2 73.8 66.2 72.1 76.0 -70.0 68.4 23.0 21.8 16.2 26.9 75-7 48.8 52-5 (weighed with bones) Foll, Baky pastry -ol, short pastry .:oll, short pastry, cconatul coll, potato pastry 's pic $ladncy pic the-holo 580 581 582 583 584 585 586 turkiRidARRA 0.58 1.98 1.16 1.30 1.71 1.63 1.17 2.52 1.13 0.015 0.049 Meat and Fish Dishes-continued & per 100 & Arail. able carbo Calor. hydrale 123 (as pey Prolein Fat l Glucose) 100 g mg. per 100 g. ca | Mg re C#. / P Acid-base balance, ccfer 2008 N N Acid. 10 Food NO Na | Fond kali. S CI. 10 2 67 88 244 92 13 1 58 11.1 13 9 1 7 15 2 4 6 11.0 10 2 79 121 10 6 90 97 38 3 5 21 6 25 87 98 14 1 66 11 3 78 7 3 245 109 168 216 112 204 125 146 136 (787) (718) (294) (419) (352) (513) (577) (356) (329) 166 233 252 298 343 249 464 221 205 74 13 5 32 7 19 6 26 2 51.3 21 9 10 3 15 6 1 87 16 4 2 49 20 4 4 70 18 4 0.78 22 0 093 16 3 0 56 25 2 ) 2 33 11 9 090 11 0 083 ܐ ܐ ܐܕܝܕeܐ ܐ ܐ 132 160 101 170 15+ 143 149 57 53 . 0 08 57 19 571 Becí steak pudding 572 Becí stew 573 Curricd mcat 574 Fish cakes 575 Fish cakes, economical 576 Fish pie 577 Hot pot .. 578 Irish stew 578af Irish stew (weighat with boncs) 579 Kedgerec 580 Sausage roll, flaky pastry 581 Sausage roll, short pastry 582 Sausage roll, short pastry, economical 583 Sausage roll, potato pastry 584 Shepherd's pie 585 Sleak and kidney puc 580 Toad-in-the-hole 107 (1120) 119 (1070) 98 (436) 145 (649) (541) 107 (793) 117 (892) 50 (559) 46 (517) 158 (1610) 71 (610) 80 1667) (540) (870) CONTPOSITION PER 100 GRAMMES 152 (1090) 23 12 1 7 3 81 10 3 70 36 0 31-2 25 8 99 35 5 40 2 46 8 197 161 111 125 190 (406) (450) (442) 21.0 13 4 13 5 15 2 15 4 (146) | 43 8 1 03 1 30 1 44 474 458 0 07 0 07 0 31 169 SO 90 (307) 115 46 17 2-27 98 18 1 45 7 380 (585) 246 (62) 439 2 16 0 30 159 . 292 16 4 71 15 4 77 54 18 9 20 3 12 2 16 7 18 6 125 302 295 (370) (794) (699) 243 15 0 10 1 66 9 20 9 16 0 2 31 5 57 1 38 83 213 125 80 (583) 157 ki1923 SO (1050) 163 O 07 140 33 107 Egg and Cheese Dishes g. per 100 g Sugar Starch and (as mono dextrins sacchandes) (as glucose) No. Food. Description. Water. Total nitrogen. .. 587 588 589 590 591 592 593 594 595 596 0.3 0.0 2.8 Tr. 2.6 .. Buck rarebit Cheese omelette Cheese pudding, economical Cheese straws Macaroni cheese Macaroni cheese, economical Omelette Scotch egg Scrambled eggs. Scrambled eggs with dried eggs Welsh rarebit Recipe, P 21 Recipe, p. 21 MO F. recipe, p. 21 Recipe, P 21 Recipe, p. 21 MO F. recipe, p. 22 Recipe, p. 22 Recipe, p. 22 Recipe, p. 22 NO.F. recipe, p. 22 Recipe, p 22 36.7 48 4 71 8 11.2 63.9 74.7 60.3 53.1 62.2 59.4 26.9 2.3 15.9 00 7.3 25.9 12.6 10.4 0.0 10.3 0.0 00 20.3 2-32 2.84 1.44 2.58 1.22 - 0.94 1.20 1.78 1.62 2.07 2.43 00 Tr. 0.6 0.0 597 Egg and Cheese Dishes-continued & per 1008 Atail. awe carbohydrale (as 170110- saccha- Protein Fall rides) Calor tes per mg per 100 g. K | Ca / Afg. 1 Fe. Cu. 1 P. 1 S. 1 Cl. Acid-base balance, C.c. per 100 g N N Acid. Alkalt. 10 10 No Food 100 g Na 587 588 584 14 5 17 8 89 30 5 30 9 74 16 2 ΤΣ 10 1 404 (431) 361 (1420) 143 (491) 123 333 0 149 316 0 139 1950 28 4 25 8 21 3 1 09 2 20 0 87 0.05 0 06 0 13 284 356 194 57 140 (688) 214 (2180) 1766) 158 |(1320) 70 (1060) (414) COMPOSITION PER 100 GRAMMES 590 591 592 16 4 76 5 7 70 Buck rarebit Checscomclcttc Chcesc pudding, economical Cheese straws Nacaroni chcesc.. Macaroni chcese, CCOnomical Omelette Scotch ces Scrambled cigs. Scrambled CSSS with dried curs Wash rate uit 47 5 12 8 5 9 25 7 15 2 12 7 606 207 126 (824) (670) (260) 113 409 0 137 1990 79 147 0 31 2 25 5 16 4 0 93 0 35 0 31 O 06 O 04 0 11 328 162 125 593 54. 545 586 30 3 19 3 25.2 111 10 1 12 9 > 10 3 06 0 0 314 (1010) 263 (540) 279 k(1260) 294 (1510) 90 165 132 145 390 35 6 61 6 57 2 143 166 84 1 63 13 9 2 72 12 O) 2 08 12 6 2 35 O 01 0 09 0 05 006 191 111 (1520) 126 (741) 144 (1910) 189 12400) 102 89 125 215 25 9 242 547 J5 2 35 5 20 7 470 (513) 118 409 0 32 6 0 690 06 302 135 (832) 28 109 110 Sauces and Soups 8. per 100 g Sugar Starch and (as mono dexinutes sacckandes) (as glucose), No Food Description Water. Total nitrogen. 598 599 . 76.0 90.3 8.9 0.1 0.65 0.59 600 601 602 603 604 605 Bread sauce Bonc and vegetable brothe. Bone and vegetable broth (Bickiepegs)* Chccsc sauce Egg sauce Onion Sauce Potato soup Soup Recipe, p. 22 Mean of 6 samples, analysed as served in hospital. Mean of 2 samples, analysed as purchased Recipe, p. 22 Recipe, p 23 Recipe, P 23 Recipe, p. 23 Mlean of 7 samples, analysed as served in hospital. Recipe, p. 23 Recipe, p. 23 :: . 70.3 75.4 84 4 814 0-3 4.0 3.8 3.9 2.5 1.5 Tr 5.0 4.8 3.2 8.6 28 0.71 1.05 0.79 0.39 0.34 0.32 89.9 606 607 White sauce, savoury White sauce, sweet *: 75.7 69.3 5.6 5.1 13.1 0.61 0.56 CHEMICAL COMPOSITION OF FOODS * See McCance, Sheldon and Widdowson (1934). Vegetable Dishes No. Food. & per 100g Sugar Starch and (as mono dextrins saccharides). (as glucose), Descriplion. Water. Total nitrogen. 608 609 Potato cakes Vegetablo pio with potato pastry M.O.F. recipe, p. 23 Recipe, p. 23 ... 61.7 70-4 0.4 34.8 19.7 0.61 0.44 Saucns and Soups-continou # 8 1008 A rail. able carbo. hydrate (as 177010- saccha- Protein Fal ndes) Acid-basa balance, cc. per 100 g Calor 175 per mng. per 100 g Na. 1 K Cn | Mg | Ft Cu | P.IS Iaid Food. No. 100 8. CI 10 12 9 33 9 20 4.0 37 5.1 46 113 62 (325) (74) 49 153 101.0 G1 16 9 42 10 2 15 5 32 3.9 022 0 28 028 0 0 0.01 0 03 920) 9.9 70 (515) (75) 57 03 5 15 598 Brcad sauce 599 Bone and vegetable broth 600 Bonc and vegetable broth (Backicpers) 601 Cheese sauce 602 L&g sauce 603 Onion sauce Potato soup 605 Soup, mixed 606 White sauce, savoury 607 White sauce, sweet 66 4 9 13 0 10 1 5 6 20 604 9 8 6 71 11 1 4 3 10 0 18 2 21 2 0 3 7 34 182 146 83 91 36 143 165 (546) (467) (307) (328) (218) (523) 65 60.5 549 277 29.4 160 2030 158 105 0 128 76 4 95 460) 134 33 8 161 1130 148 10+ 0 19 2 0 21 0 04 150 0 14 5 049 0 04 1130 10 8 0 20 0 OG 63 1 15 8 0 39 0 09 52 0 7 2 1 39 001 40 0 14 80 15 0 04 96 2 13 6 0 14 O 04 89 2 (873) (732) (482) (542) (390) (828) 120 13 9 7 8 9 35 6 32 7 COMPOSITION PER 100 GRAMMES 18 Vegetable Dishes-continued & per 100 6 Avarlable Carbohydrale (as 1110NOsaccha- Protein Fat rides) 1cid-base balance, co per 100 g mg per 100 g 1 CT | 118 Fe | Ct V dod ligulkan No Tood. „V 10 Na K P. Sci (18 ing 36 . . Potata cakes Vegetable pie potato pastry wath (621) (425) at 3G7 350 24-3 34 4 37 1 22 0 097 0.82 0.18 0 14 35 63 0 50 0 (996) (674) 11 111

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COMPOSITION
OF
FOODS
PER OUNCE

11930 ) plain Cereals and Cereal Foods 114 8. per os Protein (NX 57). Acid-base balance, C C. per of N CI. To Acid. N Alkali. No Food mg per oz. per oz. Na | K | Ca. 11g Fe. Cu. Fal. P. S. 104 (345) 51 6 (574) A1-Bran, Kellogg's .. Arrowroot Barley, pearl, raw Barley, pearl, boiled .. Biscuits, cream crackers Biscuits, digestive (1935) Biscuits, digestive (1944) monorandi OD OD NOW ឥទី ០២ ង ង ង 23 4 119.3 3.06 0 13 231 5 22 5.7 0.19 190 06 0.01 54 0 27 ).04 23 2 9:1 0-45 0.57 4.1 0.35 30.5 29 10.410.1 22.1 (200) 20.5 mixed olu 23.7 9 4 15 2 | 11.70 51 CHEMICAL COMPOSITION OF FOODS CONONON Biscuits, plain mixed 20 (1914) Biscuits, Tusks ..., Biscuits, sucet, mixed .. Biscuits, water Bread, currant (1936) Bread, Hovs (1936) Bread, malt (1936) Bread, brown (90%) .. Bread, National wheat. mcal (85%) Bread (80%) Bread. white (70%) Bread, white, toasted .. Bread, white, fried .. Cornflakes, Kellogg's .. 25.2 Cornflour 26 2 14.7 Custard powder Mour, English (100%). Take as Cornflour. 20 8 1.0 Flour, English (85%) .. 22-5 08 Hlour, 0.4 22-9 0.6 0.3 23 21 0.6 Not I found will 7.70 760.06 22 8 30-5 0.24 0.03 0.27 0.04 24.6 | 28.4 7.0 0 67 169 22.4 0.84 03 73.0 22.0 22.0 0 91 32.6 0 57 0.09 45 0.52 0 0736.1 ܗ ܒܫ ܢܢ ܣܗܶܩܽ ܒ ܣ ܟ ܞ ܩ ܝܕ ܝܫܺ ON 0.45 0.06 OON NOWN 11 U11 | 1 4.1 2.0 103 10.1 7.0 ن من کی دن 30-10 87 0 63 . NNN (75%) .. 1111 34 0.38 43x 01852) SOCI ;ا ا ن کا کیا کیا کیا بنا دیا รองงงง in Avis Me DDR3 DO รองเงิง 7.00 65 www. 1. () 17 ( 99.5 0 77 10.10 53 5 2.7 0.70 o 09 39.5 860-650 06 6310 05 27 G (590.01 23.3 20.7 080 0 13 63.5 31.0 100 uno 98 0 5 99 59 14 5 ) 0.71 0.10 19.5 12 (85%) is 11 0.10 29. 105 (197) 11871 73 wur, 1.05 (%) .. 10 1 Jous, linglish fratrnt). 1Tour. Nat11tola (100%) 32 I lour, Manitoba (85%).. 33 Flour, Manitoba (80%).. Hlour, Manitoba 1756).. 35 1Jour, Vanitoba (70%).. 36 Four, Manitoba (patent) Flour, mixed grist, brown (90%) 38 Flour mixed grist, National Wheatmeal 39 17our, mixed gnst (50%) 40 Flour, mixed grist, white (70%) Force (1936), rally. Macaroni (1936), boiled 45 Macaroni (1943), raw. 46 Oatmcal, raw.. Oatmeal porndge 48 Post Toasties. 49 Rice, polished, raw 50 Rice, polished, boiled 51 Rye (100%) 52 Rye (85%) 53 Hic (75%) 54 Rye 160) 55 Ryvita .. 56 Sago 57 Semolina Soya, full fat flour Soya, los fiat flour or onts Tapioca. Vita Weat COCA CA UN CA 16 2 0 410 02 500 13001 (45) 440 23 6 On this on coense 18 13 11 3 7 10 13 04 8 926 10 77 74 5 5 74049 4 4 115 COMPOSITION PER OUNCE OLON IWDIO 15w 1136 to will viso to the won = 11 1111 ---- 0 04 (173) 10 34 (266) 24 7 01 26.0 59 Sordded wlicat: -OCI un ou en ul 11 :: 2921 c on 5 CO H: Nose – If four is fortuned with Caco.,, add 18 mg Ca per oz. flour. *Total Nx6.25. † 75 per ceat, total carbohydrate taken to be avajlable. 115 Dairy Products 116 & per oz Avail. able carhohydrate (as mnoha saccharides) deed-base balance, co per ot. Pralein (NX Calor. N ies Ber og Na tr8 per oz Mg. Fa. Cu. | P. S. } Cl. Acid Alkal, Atkal. Jod 25) Fat CA Ir 1 15 10 (43) h ddar 2. It tch gonzola oycre. cket mcsan 01 02 98 09 24.5 80 48 7.1 88 104 64 85 98 8.4 66 87 Tr Tr. Tr 07 13.3 15 14.9 10.7 12.8 13.5 17 95 10 1 Ivel .. Tr. Tr. Tr ston 25 22 226 (63) 220 232 77 (355) 112 (347) 131 (154) 106 (460) 118 (215) 108 (161) 135 (326) 115 9.0 54.7 99 46 38.4 165 147.0 68 62 45 31.5 19 10 34.8 100 40.7 119 05 2.6 46 3 4 12.3 33 230-0 13 8.4 27 256 0 49 153.0 36 306 0 24 205.0 44 34G 19 137.0 46 3102.0 26 28.8 1.5 35 37. 39 159 137 54. SO 18-2 34 14.7 16 35.2 116 66 77 1.3 3.0 4.2 CHEMICAL COMPOSITION OF FOODS 0.05 0.01 6.8 2.6 (94) 0.16 0.01 155.0 65.2 (300) 0.04 0.02 12.5 18-2 0.227-03 136.0 53.1 (582) 0.14 0.04 106.0 502 (511) 0.070 08 399.0 58.5 (235) DIG 0.01 136 O 91.0 (308) 0.10 220.0 71 0 (315) 0.20 0.01 106.0 53.9 1258) 0.13 0.01 86.2 64.5 (488) 0.07 10 01 9.4 15.3 0 031 0.01 51.9 1.740.01 141.0 46.7 0.72 0.01 62.0 49.? 15.2 2.23 0.05 227.0 179.0 168-5 0.01 72.7 58.4 56-5 65 0.01 67.8 51.3 0.02001 27.0 8.3 27.8 0.02 0:01 27 8 28.9 2-05 68 0 23.5 81.0 - or boiled OD 1. DO DO 00 3-5 8.7 35 12 3 55 33 46 170 11.7 3.9 3.2 17 56 35 09 10 2 3 31.1 $ 8.5 15.9 97.5 to 2 iched h, hole sh, skimmed ndensed, whole, ned indetised, whole, - ctcncd Idcascd.skimmed, . Do dried, skimmed susehold") 86 Milk, Oricu, whole 2 2 3.5 45.8 143 82.5 9.9 0.05 72.0 21.3 70 0 2.8 01 76 51 0 142 109.0 10.7 0.09 76.8 26 8 88 O 93 170 0 378 359.0 31.5 85.0 321.0 0-150 401 299.0 2:18 0.03 215 0 8.4 .1.0 150 113-0 363 fa72-031-8 60.1 222.0 01 . See pf Most of this copper was probably derived from the manufacturing machinery. So.1, 0.

Meat, Poultry and Gamo f. Meer Catho. icta.baca balance, co per or Ardrare Calor. (475 $95 I'rolarni Far, slucose). I per os No. 1 K. Ca. of PAY OF NO Food, 318. 1 To I Co. TP. S. TCT fortcod. Morisati. 0 05 1300 3 6 14.0 005 0 05 0: 0.03 201 3.0 (023 0.16 Thi 37 en 3 NWW. OOO OD OCA OGNI 10 6 00 00 00 8.0 00 30 ( 17 00 10 15 2 7399 DV 90 6 8 131 OD DO 5 8 2 1 0 0 DO 00 115 (319) 20 (385) 133 (329) (342) (277) 17+ (936) 16 (793) 12+ (866) 126 (662) 119 (880) G6 (392) 43 21 0 86 (117) 64 19 9 -are-లులులులు తలు CO DOO - Oni 10 (530) 19 (98) 13 (501) 51 (533) 11 (1281 31 1370) 85 (1199) 94 (1360) 109 (1200) 85 (1350) (590) 21.0 (660) 21 0 9380 1191 116 +8 39 won H No COMPOSITION PER OUNCE 60 91 00 Ba Con, Rak- Darshalts, average Danish Wilts, fore end Danish Wults, middle.. Danish Wilts, gammon English Wilts English Midland 93 Bacon, back, fricd Bacon, collar, ined Bacon, gammon, fried 96 | Bacon, streaky, fried 97 Beef, corned Beef, frozen, raw Beel, silverside, boiled.. Beef, sirloin, roast, lean only Beef, sirloin, roast, lean and fat 102 Becí steak, raw Becí steak, fried Bocf steak, IA 105 Beef steak, stewed Beef, topside, boiled. 107 Bref, topside, toast, Jean only 168 Beel, to topsade, seast, Ican and fat 104 Brain, call, boiled Brain, sheep, boiled 11 Chucken, loiled ja Chicken. bvulod (weighed with bone) 112 Chicken, roast .. 1120 Chicken, roast (weighed with bone) 113 Driping, bect .. is osennon tsoen OOOOOO OON Ocio 69 68 00 4 1 17 72 72 16.8 --- OOO UIO { { { { anon 29 117 28.1 262) 0.2 Sausage , beef , fred 161 Suet breads , stewed 165 - Meat, Poultry and Game--continued Acid-base balanct, cc. per oz. ci Po Acid. 19 Alkali. 8. per oz mg. per oz. K. Ca. Mg. Fe P. S. Cu Carbohydrate Calor (as ies Protein Fal. glucose). (per oz Na. Food. 6.4 0.48 6.7 0.74 0.03 5.1 0.65 0.03 7.8 6.90.65 2.6 5.9 0.820.03 1.1 2.4 0.31 0.01 90 18.8 19.6 129 17.0 69 (511) 92 21.6 38 8.8 anov 147 Pork, les, roadst, iean only 69 (880) 74 32.1 30 13.2 CHEMICAL COMPOSITION OF FOO 6 7 4.5 7.2 6.7 54 20-4 45 16.9 3.0 2.8 2.4 4.2 0.68 0.03 2.0 3.5 0.56 0.02 155 16.8 5.3 14.3 4.4 11.91 128 13.9 6.1 0.54 0.06 3.10.28 0.03 and fat, Pork, loin, roast, 149 Pork, loin, roast, lean and fat 150 | Pork, loin, salt, smoked, lean only 151 Pork chops, grilled, lean only 151a Pork chops, grilled, lean only, (weighed with 152 Pork chops, grilled, lean 152a Pork chops, grilled, lean and fat (weighed with 153 Rabbit, stewed 153a Rabbit, stewed (weighed with bone) 154 155 pork, raw 156 Sausage, pork, fried 157 Sausage (1943), raw 158 Sausage (1943), grilled 159 Sausage, black : 160 Sausage, breakfast 162 163 pickled Tongue, bope) (18) WWN பக்கம் con open NURMO in 4.2 0.94 0.04 12 50 68 0.09 17.00.910 11 0.55 0.07 4.7 0.54 0.11 0.46 0.85 1.5 4.8 00 .. 28.1 0.3 ONS 0.7 0.0 5.4 5.1 5.1 Tongue, shey's, stewed no OO 16+ roast weighed 167 169 169 170 271 0.01 Veal, fullet, raw .. Yeal, frozen, raw Vealcutlet, fred Vcal, fillet, roast Venison, ranst 5.3 86 8.7 9 5 0.8 1.0 2.3 3.3 1.8 0.0 00 1.3 0.0 0.0 31 30.4 31 27.0 61 30.1 60 27.5 56 24.4 101 105 120 122 103 2.2 2.9 2.8 4. 8.2 7.1 2.1 9.3 79 95 0 (75 0.31 0.74 73 57 81 63 59 93 94 91 I5 3 27 8 32 A 32-1 25 3 1.22 35 67 $1 68 101 2.22 81 Fisb & per oz Acid-base balance, cc per as. ng per oz Carbohydrate Calor. (as es Fat glucose) ter os No. Food Protein Na * deid Ca 1 11g Fie | Co. | P. s | ci ita Ilkali. 19 5.5 2.9 15 08 36 19 21 3 11 3 0 0 93 19 13.3 7.1 76 +0 0 20 0.11 62 33 66 15 21.1 12.6 12 00 COMPOSITION PER OUNCE 64 4 7 4.9 37 0 0 0 0 73 54 33 0 (200) (148) 126 94 12 7 9 + 0 62 046 23 9 101 75 $8 (322) 65 (238) 211 156 5 6 29 00 0 0 34 17 33 8 17 6 06 98 51 79 8 5 011 O 06 11 69 36 39 2 42 22 32 20. + . 172 Bass, steamed 172a Bass, steamed (weighed with bones) 173 Bloaters, grilled 173a Bloaters, gnlled (weighed with bones and skic) 174 Bream, Red, steamed 1740 Bream, Red, steamed (weighed with bones) 175 Bream, Sea, steamed 175a Bream, Sca, steamed (weighed with bones) 176 Brill, steamed 176a Brill, steamed (weighed with bones and skin 177 Catfish, steamed 177a Catfish, steamed (weighed with bones) 178 Carnish, ined 1789 Catfish, fred (weighed with bones) 51 09 33 06 00 00 29 19 32 1 20 8 80 52 99 64 76 4 9 0 17 0 11 69 11 34.6 62 10 22.4 30 5.8 39 10 DO 0.0 33 22 26 7 18 2 75 51 4 3 29 88 60 0 20 0 14 0 01 0 03 45 61 42 35.5 24.1 50 34 58 0 0 09 34 28 30 6 26 0 90 76 39 3.3 76 017 0-14 60 51 61 30.6 52 26.0 35 5-3 50 2.8 57 53 34 0 32 0 92 86 17 54 5.1 73 0.65 69 0.61 65 61 57 53 42.5 12 39 121 Fish-continued 122 per 03. Acid-base balance, C.C. Per ot. Carbokydrate Calor {as 125 glucose). ber os 118 per oz No. Food Protein Fal. Na. K. Ca 116. P. S. 01. N 10 Acid. 20 TT. 5.1 36.1 14.5 0.3 0.2 14 }{1000) 23 29.4 19 23.0 12 102 83 7:39 1-24 011 0.0 0.03 0.02 58 69 56 93 (1480) 60 34.0 49 27.5 44 46 37 5.9 54 1.2 0.8 0.7 40 45.8 36 41.5 97 88 12.8 7.6 6.9 028 0.25 0.03 0-03 74 68 44 40 1.5 1.3 6.5 69 41.1 63 37.4 92 36.9 78 32.5 45 39 31.2 26-6 0.0 116 99 8.8 7.5 10-2 8.7 0.28 0.24 78 66 62 53 5.8 68 G-5 4.9 0.9 0-5 0.4 0.9 00 D D 0.0 59 34 31 23 36.0 20.7 28.1 21.0 73 38 99 74 3.7 8.5 6.4 2-3 8.1 6:1 0.45 0.65 0.14 0.11 143 114 63 47 68 77 76 57 53.2 49.1 23.3 110 114 46 35 179 Cachies 180 Cod, steamed 180a Cod, steamed (weighed with bones and skin) 181 Cod, Ined 1812 Cod, trzed (weighed with bones) 182 Cod, grilled 1822 Cod, grilled (wcighed with bones and skis) 183 Cod roe, fried 184 Cod roe, baked in vinegar 185 Conger, steamed 185a Conger, steamed (weighed with bones and skin) 186 Conger, fried 16Ga Conger, fried (weighed with bones) 187 Crab, booled 1878 Crab, boilec (n eighed with shell) Dabe, fried 1894. Dabe, Ined (weighed with bones) 189 Dogfish fried 1892 Dnglish, tried (weighed with bone) 190 Leis, clvers, raw 191 Eels, silver, raw.. 1919 Eels, stoer, raw (weighed with bones and skin) CHEMICAL COMPOSITION OF FOODS 37.5 5.3 4.7 5-7 5.0 1.8 81 72 30.6 27.0 200 88 6.9 8.3 7.3 0.28 0.25 70 62 63 55 38.3 48 42 5.4 7.1 1.5 0.0 0.0 36 104.0 7 20.7 77 13 8.3 13.6 0.37 2.7 | 0.07 99 20- 132 162.0 26 32.4 112 22 188 5.5 3.2 2.8 2.2 71 56 36.0 28.8 80 64 36.9 29.5 8.30-28 6.7 0-23 0.02 0.02 71 57 69.5 55.6 50 59 7.1 6.5 1.7 1.6 4.6 94 85 46.2 $2.0 3-6 3.2 5.7 63 0.37 0.34 5.2 76 69 60 54 57-5 52-2 58 53 3.6 0.5 7.9 20 90 60 8.8 19.0 21.8 14.5 0.0 0.0 65 146.5 61 3.6 40 2.7 5. 1.14 0.23 0.14 Tr. 0.01 125 55 36 46 30 15.8 19.7 13 0 5 39 28 50 4 7 32 92 3.2 21 0 0 0 0 00 106 49 33 20 77 25 3 17 1 57 76 51 4 2 5.4 36 5 3 35 0.28 020 0 14 57 63 0.01 0.01 57 53 36 18.1 16 2 10 9 49 11 27 55 4 2 5.5 0.02 0-3 2 7 0.5 03 19 0 0 00 25 (306) 49 (420) 27 32 6 15 18-2 76 87 90 50 56 41 5 15 6 88 12.4 8.6 7.1 4.0 028 1.70 0.37 0 21 03 GO 84 47 ,71 (440) 53 (677) 66 12.0 37 23.5 29 56 31 3.1 f, ined 4.8 3.3 37 2 5 18 1.3 61 42 36 9 25 5 80 55 21 1 14 6 0.31 0.22 62 43 59 40 56.8 39.1 40 27 11 11 60 48 1.5 1.2 00 00 38 31 33 2 26 9 87 70 3 7 30 6.8 5.5 0.23 0.18 56 45 70 57 33.? 26.9 45 36 6.0 4.3 13 09 00 00 37 26 52 9 37 5 99 70 5 9 42 8.8 0.20 8-2 0.14 11 69 49 72 51 40.0 28-1 42 30 192 'ver, stekel 193 llow, raw 1930 ycilos, raw 10 with long kin) 194 • 110ked, steamed 195 le 19G r, steamed 196a T. steamed and with boncs in) 197 197a f, Ined (weighed "Xones) 198 grey, steamed 1984 grey, steamed ied with bones anu skin) 199 Guret, red, steamed 199a Guret, red, steamed (weighed with bones and skin) 200 11addock, Allets, raw 201 Haddock, fresh, steamed 2014 laddock, fresh, steamed (weighed with bones and skin) 202 lladdock, fresh, Ined 202a Haddock, fresh, fried (weighed with bones) 203 11addock, smoked, steamed *03a Iaddock, smoked, steamed (weighed with Ixones and skin) 204 lakc, steamed 2040 Hake, steamed (weighed »2th pores and skon) 205 Hake, Ined 2050 Ilake, fried (weighied with bones) COMPOSITION PER OUNCE 4 5 6.2 0.2 0 2 0.2 0 0 0.0 0.0 20 28 21 35 5 34.4 26 2 86 92 70 90 15.5 11.8 6.40 28 79 0.20 6.0 0.15 0.04 0.03 61 66 51 63 86 66 44-3 22.1 16 8 50 38 58 5 3 2.4 2.2 1.0 0.9 50 46 50 2 46 3 99 91 32-4 29 8 8.7 8.0 0 31 0.31 70 6+ 81 75 51.3 47-1 40 37 * 6.3 0.3 0.0 83 16.3 7.2 0.28 71 56 28 (346) 18 (225) 72 (540) 47 (330) 02 0.0 5+ 10 6 4.7 0.18 46 36 5.2 4.2 0.9 0.7 0.0 0.0 30 33.5 24 26.8 69 70 7.6 6.1 3.6 0.17 0.14 55 0.03 0.03 62 50 27.0 21.6 36 29 5.5 5.2 3.2 3.0 1.5 1.4 5843.5 55 40-8 84 79 7.3 6.9 8.2 0.26 7.7 0.24 0.05 0.05 74 69 56 53 33.0 35.7 39 123 Fish-continued 124 & per u. Acid-base balance, C.C. per oz. Carbor hydratt Calor. fas 125 Fat glucose) per oz. No. mg. pey or No. Food. Protein Cu. P. S. N CI. 70 Àcid. Alkali. 1.1 0.8 37 28 31.3 23.8 97 74 3.7 2.8 6.6 5.0 0.17 0.13 0.02 0.01 72 55 72 54 22.7 17.3 53 40 7 0.0 0.4 28.7 6.2 5+ 67 67 59 36.9 29.7 54 90 118 104 3.8 9.9 8.7 25-2 77 96 85 0.54 0.48 34-6 35.5 31-2 65 62 55 209 4.8 4.4 3.7 0.0 0.0 54 50 17.6 16.2 66 61 16.6 15.2 6.2 5.7 0.45 - 42 93 85 58 53 33.7 31.0 68 62 6.6 5.6 3.5 4.5 0.4 0.2 1.3 0.0 0.0 74 27 39-5 24.4 68 81 50 2.3 8.2 5.1 D-43 0.17 0.11 260 71 69 67 34.9 40.5 25.2 188 51 32 4.0 206 Halibut, steamed 2060 Halsbut,steamed (weighed with bones and skin) 207 Herring, raw 208 Herring, fried in oatmeal 208a Herring, fried in oatmeal (weighed with bones) Herring, baked in vinegar 209a Ilernog, baked on vinegar weighed with bones) 210 groe, fried Jary, steamed 2112 Dory, steamed shed with bones skia) 212 1%, baked 0320 #s, baked (weighed a bones and skin) 213 a sole, steamed 213a : n sole, steamed 1ghed with bones skin) 214 nsole, fried 2140 in solc, ined (weighed h bones) 235 steamed Steamed (weighed th bones and skin) 216 fried 2164 : - intl (weighed with CHEMICAL COMPOSITION OF FOODS 6.6 3-6 3.2 0.0 57 (281) 31 (152) 148 80 18.4 9.9 135 7.3 0.40 0.22 122 65 1 80 (433) 43 (234) 69 38 5.6 0.2 0.0 26 18 32-6 23-2 79 56 6.3 4.5 5.7 0.17 4.00:32 0.03 0.03 70 50 69 49 33-2 23.5 34 3.7 2.9 2-6 62 3.5 38.6 30.5 71 56 26-3 21.3 5.10.31 4.00-25 0.05 9.04 69 54 54 42 35.? 27.8 35 28 215a 4-8 28 21 34.0 25.5 105 79 5.0 3.8 0.14 0-11 1.9 63 47 76 57 28.1 21.0 42 32 4.3 3.5 3.1 3.8 1.6 59 41.3 52 (36.6 89 79 11.3 9.1 10-0 8.1 0.23 0.20 65 58 58 51 44-5 39.6 36 32 6.0 2.2 1.0 0.3 0.0 0.0 34 12 92.3 33.2 73 26 17.5 6.3 9.7 3.5 0 23 0.09 91 29 146 149.0 53 53 6 109 39 60 32. 5.7 4.2 3.2 2.3 0.0 00 53 39 43.5 31.8 118 86 8.1 5.9 9.9 0.34 7.2 0.25 0.06 0.04 80 58 36 26 23.6 4.9 5 9 3.9 0.3 04 0.3 00 00 23 29 18 34 27 2 18 2 76 61 41 17.5 21.6 8.3 7.9 5.3 0:34 0.26 0.17 53 62 41 58 70 47 346 33.8 22.7 30 49 33 52.0 3.5 4 7 3.3 2 8 2.7 2 3 6+ 54 50 1 42 6 71 61 178 15 2 8.80 17 7.5 10-14 62 53 67 57 34 6 2 5.0 0.3 0.2 0.0 0.0 28 23 38 3 31.0 101 82 3.0 2 4 8.4.14 68 0 11 61 49. 73 59 38.6 31.2 45 36 9.0 2 3 20 1.7 1.5 48 41 46 5 400 114 98 3 2 2-8 58 50 0.34 0 29 58 50 55.9 18.0 32 27 77 6.1 3.9 11 0 217 | Lobster, boiled 2178 Lobster, boiled (weighed} with shell) 218 Mackerel, fried 218a Mackerel, fried (weighed nithones and skin) 219 Megrim, tav 22) Negrimm, steamed 2200 Megrim, steamed (weighed with bones and skin 221 Megrim, ined 2210) Megrim, fried (wcighed with bone) 222 Monkfish, steamed 222a) Monkfish, steamed (u cighed with bones) 223 Monkfish, fried 2232 Monkfish, ined (weighed with bones) 224 Mullet, grey, steamed 224a Mullet, Grey, sicained (weighed with bones and skin) 225 ) Mullet, red, steamed 225a Mullet, red, steamed (wcighed with bones) 226 Mussels, raw 227 Nussels, boiled 2279) Mussels, boiled (weighed with shells) 228 Oysters, raw 2282 Oysters, raw (weighed with shells) 229 Milchards, tinned (fish only) 230 Pichanis, linned (whole contents of lin) 231 Ilaice, raw 232 Plaice, steamed.. 232a Plaice, steamed (weighed with bones and skin) 0:0 00 36 23 26 6 17 0 78 50 85 5.4 0.57 0.37 73 47 72 46 11 21.8 [4.0 57 36 2 6 COMPOSITION PER OUNCE 61 4.0 1.2 0.8 00 00 36 24 33.5 22.1 103 68 8 3 5 5 93 6.2 0 26 0.17 80 53 73 49 28 6 19.0 53 35 3 3 4.8 1.4 0.5 0.6 02 Tr Tr Tr 19 25 7 82.0 59 8 17 9 90 26 8 25 0 56.0 16 8 6.5 1.65 7.1 3 84 2 1 1.16 67 94 28 104 131-O 99 89.5 30 36-8 69 81 2.9 0.3 0.3 Tr Tr Tr 14 (143 0 2 17.2 73 | 52.9 9 6-3 11.9 14 1 70 0.20 76 9 71 231 0 9 27.8 5 31 00 54 (169) 87 65 8 11 8 0 89 006 84 35 70 (257) 60(247) 00 (163) 82 54 0 10 8 0 74 0 05 77 28 .. 4.3 5.1 2.8 0.5 0.5 0.3 0.0 0.0 0.0 22 26 14 27.2 34.0 18.4 100 79 43 10.7 5.8 6.2 6.8 37 0-23 0.17 0.09 62 70 38 61 71 38 23.6 31.8 17.2 10 52 28 125 Fishmmcontinued 128 & per of Carbohydrate Calor (as ies Fat glucose). peros. Acid-base balance, 06. per oz. Foad Protest Na. mg. per oz. Fe. Ct. 1 P. Ca. S. C1. N 10 Acid, dikali. 10 5.9 3.9 0.5 0.3 00 0.0 28 19 25.8 16.9 72 48 38 2.5 6.8 4.5 0.14 0.09 53 35 70 40.3 26.6 52 5.1 0.8 0.5 0.1 26 (75) (11) Ir. 90 13 15.3 2.3 45.4 6.8 1.76 0.26 64 10 127 19 (166) (25) 66 10. 52 5.7 3.8 13.5 0.3 1.2 15 0.0 152 26 17 63.9 36.1 24.5 3. 244.0 85 11.9 58 14.3 8.0 1.45 0.28 0.39 213 54 36 77 87 59 92-3 26.4 37.9 61 46 32 4.9 2.9 2.8 2.0 1.8 55 49 56.5 50.9 90 81 13.6 32.2 9.2 8.3 0.20 18 73 66 76 68 CHEMICAL COMPOSITION OF FOODS 55.1 49.7 48 43 4-3 0-4 257 Turbot, steamed 257a Turbot, steamed (weighed with bones and skin) 258 Whelks 2580 Whelks (weigbed with shells) 259 Whitebant, insed 260 Whiting, steamed 2600 Wasting, steamed (weighed with boncs and skin) 201 Whiting, Ined 2610 Whiung. fried (weighed with bones and skin) 262 Winkley, boiled in salt water 262a Winkles, bosted in salt water (weighed with shells) 283 Winkles, boiled in Iresli water 263 Winkles, boiled 10 fresh water (weighed with shells) 264 Watch, steamed 2610 Witch, steamed (weighed with bonce and skin) Witch, Isied 265a Witch, Ined (weighed with bones and skin) Tr. 21 (325) 38.7 1102-0 4.26 62 107 (511) 0.8 0.1 Tr 4 (82) 8 73 19.3 0.81 12 20 (97) 5.0 TE 27 75.8 60 46.9 118.0 4.86 79 127 142.0 0.7 0.1 Ir 4 9 17.6 0.73 12 19 21.3 5.4 3 2 0.3 0.2 25 15 38-6 23.2 86 52 8.6 5.2 6-8 0.26 0.35 66 72 43 34.9 20.9 48 29 165 5.0 4.2 2-2 19 3.4 66 56 50.0 85 42-0 14.8 1214 6.9 5.8 0.23 0.19 53 45 67 56 53.1 44.5 34 29 Fruit Aral. carbohydrale las 1110NO- Calor. saccha- Jes rides). ter of Acid-base balance, cc. per or. I'rotein (NX 6.25) ms. per nz N N TO Icd. Tollkali. No lood. Fal Nie K. ! Ca. CH. P. S. CI. 0.1 0.1 Tr. Tr. 3.5 6 13 10 0.8 0.6 f) 0 136 Tr. Tr. 23 0.8 0.03 1. $ .0.8 0 1 3 3 6 13 10 06 05 34 27 10 08 12 10 0 08 0-07 0.02 0.02 Tr ().6 0.5 19 1.7 COMPOSITION PER OUNCE 06 1.3 Tr Tr T 01 0 1 CICI 10 11 06 35 36 29 10 10 08 08 09 07 0 08 0 09 0 07 0 03 0 03 0.02 46 1-8 38 OS 09 07 2 3 5 1.1 Tr Tr 5 16 05 04 0 04 O 01 21 266 | Apple, Empirceating. 2664) Apples, Empire eating (weigbed with skin and core) 27 Apples, English eating 2674 Arples, Tinglish cating (weighed with skin and core) 28 Apples, cooking, raw 334 Aralce, cooking, baked 264 Apples, cooking, baked (weighed with slin) Apples, cooling, stewed without sugar -71 pricots, fresh 27101.pncots, fresli (neighed with stones) 27 Ayrıcats, dried, raw 27.3 Apricols, dried (stewed without sugar) 274 Apricots, tinned in syrup 275 Avocado pcars Bananas. 7 Bananas (weighed with shin) 277 Blackberries, raw Blackberries, stewed without sugar 0.6 02 02 Tr Tr 19 17 8 7 1r Tr 91 49 4 5 3.5 332 0.11 010 0 03 O 03 61 5 6 1.7 16 Tr. Tr 24 22 10 Tr 12 3 5 1 52 16 67 533 223 26 3 10 9 06 18 6 77 1 16 0 18 0 08 0 03 9.8 33 3 13 9 46.6 19 1 119 19 4 5 0 3 46 1) 3 02 73 112 99 58 A !! IF 03 2 3 03 Tr 0 2 Tr. 04 I 02 3.7 88 80 5 5 55 3 ? 020 83 015 119 0 12 70 0 07 0 01 0 06 0.05 0 03 20 30 23 13 19 13 22.3 13.1 6 4 8 4 59 30 0.5 18 0 9.1 09 0.24 O 12 0.03 0 02 68 3.4 6.3 2.6 1.3 2+ 12 3.2 129 Fruit-continued Acid-base balance. cc per oz. 8. per os. Avail- N able Alkali. Acid. Talk mg per oz. Fe Co | P. s. 10 CI. carbohydrate (as mono- Calor saccha ies nides) per oz 21 18 AIS Ca Na K. 4-8 1.9 1.7 Tr. Protein ( NX 6.25) 0.02 0 02 23 Fat 2.7 0.11 2.4 0.09 4.5 39 rood 0.8 78 68 13 11 Tr Tr. 2.2 1.9 0.7 5.9 5.0 3.4 3.0 No. Tr. Tr. 02 0.1 0.03 0.02 0.09 0.07 3.3 2.8 5.7 4.8 CHEMICAL COMPOSITION OF FOODS 1.2 Tr. 87 73 0.8 13 11 33 2.8 0.01 0.03 Tr. Tr 1.2 0.2 0.1 2.0 . 31 Tr. 04 5 280 1.2 0.04 0.04 Tr 0:1 3.2 9.4 6.6 0.32 0-36 0.25 12.3 8.6 0.03 4.9 3.4 34 106 74 0.5 0.3 05 17 12 17.2 12 0 4 8 6 10 1.9 1 3 0.1 03 410 2.9 .8.1 5.9 8.4 6.1 0.03 0.02 Tr. Tr 3.6 0.35 0.25 17 10.2 7.4 78 57 8.0 283 279 "Chernes, eating 279a Cherries, cating (weighed with stones) Cherries, cooking, raw 280a Cherries, cooking, raw (weighed with stones) 291 Cherries, stewed without sugar (weighed with stones) 282 Cranberries Currants, black, raw 284 Currants, black, stewed without sugar 285 Currants, red, raw 286 Currants, rcd, stewed without sugar 287 Currants, white Currants, dried 289 Custard apple 290 Damsons, raw 2900 Damsons, raw (weighed with stones) 291 Damsons, stence without sukar (weighed with stones) 0:7 0.5 6 5 12 0.9 0.3 0.2 23 3.0 4.5 11. Tr. Tr Tr 14.5 6.7 8.8 7.6 1.8 1.6 0.04 0.14 0.04 0.02 0.02 0.26 0 52 0.15 0.12 ().11 Tr. 3.6 10.3 6.8 3.1 2.8 Tr 83 201 164 82 74 1.6 180 5.1 27.1 3.4 6.7 6.0 7 69 22 11 9 4.2 5.5 3.9 0.6 0.6 16 Ir. 0.5 0.6 0.1 0.1 Tr. 0.02 0.08 293 Tr 56 82.4 14.5 7 18.1 30 1.8 0.0G 16.6 0:46 71.0 12.4 19.2 215 15.6 . 70 0.05 0.39 18 1 14.3 16.6 185 06 - 61 15 6 299 Dates 0.5 Tr. hor with (71957) 0.4 1.0 2.7 15.0 85 Tr Tr Tr. 12 0.5 61 24.6 35 14.0 76 288 164 9.7 80.5 45.8 5.7 26.2 14.9 0.12 1.18 0.02 0.07 0.04 9-11 3-7 26.022.9 14.8 13.0 2.7 0:5 5.2 47.1 26.8 20 102 58 0.67 2.4 0 98 0.01 33 0.9 9 2.2 5.3 0.7 20 0.1 Tr 8.0 1.0 0.5 0.3 0.2 5 3 Tr. TT 0.5 0.3 60 30 2.0 1.0 090-04 0.05 0.02 9.6 4.8 4.5 2.3 1.9 1.0 12 6 10. 2.6 0.2 0. 0.1 Tr Tr Tr 10 17 14 0.3 0.5 04 48 90 75 5 2 1 2 10 2.4 1.1 10 0.16 0.04 0.10 0.02 0 08 0.02 5.4 4.6 3.8 3.8 2.1 1.8 3.0 Tr. Tr. 3.7 1.9 0.2 02 Tr Tr 46 4.4 18 17 05 04 5.4 5.2 71 67 0.10 0.09 0.03 0 03 8.2 5.9 2.6 2.5 Tr. Tr 1.8 02 0.1 Tr Tr 1 5 07 6 3 04 02 66 32 4 9 2.3 30 1.4 0 07 0.04 0.02 001 1.5 0.7 0.4 0.2 18 9 2:1 6.4 09 293 116. green 294 Figy, dried, raw .. 295 Pigs, dried, stewed with. out sugar 296 Fruit salad, tnped in syrup 297 Goosebicrrics, green, raw 298 Gooseberries, green, stewed without sugar 299 Gooseberries, pe 300 Grapes, black 300a Grapes, black (whole grapes righed) 301 Grapes, white 3012 Grapes, white (whole grapes weighed) 302 Grapefruit 3.120 Grapefruit (whole fruit weighed) 303 Greengages 3030 Greengages (weighed with stones) 304 Greengages, stewed with out sugar(w cighed with stones) 305 Lemons, whole 3001 Lemon juice 307 Loganberries 308 Loganbernrs, tinned in BYTUP 309 Medlars 3040 Medlars (weighed with skin and stone) 310 Melons, Cantaloupe 3103 Melons, Cantaloupo (weighed with skin) 311 Melons, yellow 3110 Melons, yellow (weighed with skin) T: TT 14 13 0.4 04 87 82 0.11 0 10 4.8 4.5 0 02 0.02 0-3 0.3 COMPOSITION PER OUNCE 21 3.2 6.1 21 0.2 31 2.2 9 03 56 0 07 14 001 0.1 4.1 14 Tr. 0.5 02 Tr 0 2 0.1 0.3 2 09 05 1.0 74 1.7 0.4 07 03 46 40 73 28 30 5 24 10.0 5.0 3 3 1.9 71 3 2 0.10 0 04 0 39 0 82 0.07 0 04 0.04 0.01 5 9 2.9 6 9 6.5 3.5 0.6 5.1 0.9 1-5 0.7 4.5 1.3 0.2 Tr. Tr 29 Tr 3.0 0.1 0.1 12 10 1.7 14 70 57 8 6 6.9 3.0 24 0.14 0 11 0.05 0 04 8.0 6.5 1.7 3.8 0.9 0.7 17 14 Tr 7 3.8 0.3 0.2 1.5 0.9 90 57 5 34 8.6 5 7 0.23 3.6 0.14 0.01 0 01 3-3 2.1 12. 7.7 21 13 5.4 0.2 0.1 Ts. 1.4 0.9 6 4 5.5 3.5 63 39 3.9 2.4 3.8 0.07 0.01 2.4 (0.04 0.01 2.5 1.5 1.8 1.1 12.8 8.0 17 11 Tr. 131 Nuts 134 & per oz. Availabla carbohydrate (as Mond Calor saccha 18s ndes). per os Acid-base balance, C.C. per o&. Protein (NX 6.25) No. Food. Fat mg. per oz. Na. 1 K. Ca. | Mig. Fc. | Cu. P. 1 s. CI. i Acid. 5.8 2.2 15.2 5.6 1.2 0.5 170 63 1.6 0.6 243 90 70.0 26.0 730 27.0 1.20 0.04 0.01 0.44 126 47 41 15 0.5 0-2 52 19 3.7 2.3 182 11.3 1.5 0.9 189 117 0.7 266 165 48.2 30.0 572 0.84 35.50.52 0.27 0.17 85 53 50 31 9.5 5.9 52 32 3.9 1.8 17.3 7.8 183 82 0.5 0.4 0.2 216 97 50.0 1117.00.80 22.4 52.6 0.36 0.31 0.14 168 76 83 37 17-3 7.8 CHEMICAL COMPOSITION OF FOODS 13 0.7 0-5 0.8 0.6 10.4 8.6 49 40 3:1 2.6 141 117 13.1 10.8 0.07 21 8 0.05 344 Almonds 3448 Almonds (weighed with shells) 315 Barcelona nuts 345a Barcelona nuts (weighed with sbella) 316 Brazil nuts 3460 Brazil nuts (weighed with shells) 347 Chestnuts 347a Chestnuts (weighed with shells) 318 Cob puts 348a Cab nuts (weighed with shellsi 349 Coconut, Sstab 350 Coconut milk 351 Coconut, desiccated 352 Peanuts 3522 Peanut(weighed with shella) Walnuts 3536 Walauts (weigged with sbells) 4.3 3.5 2.6 0-9 9.4 0.25 7.8 0.21 15.9 0.30 5.7 / 0.11 10.2 1.9 3.7 113 41 0.4 0:1 0.7 98 35 12.5 4.5 0.06 0.02 65 23 21 1.7 0.6 4 10.2 104 14 1.1 0.1 1.9 8.0 5.5 17.6 13.9 9.6 1.1 1.4 1.8 2.4 1.7 178 171 118 4.7 29.8 8.1 1.6 1.1 124 89 284 193 133 3.7 14.80.59 8.2 8.5 0.03 6.4 25.5 1.02 17.3 51-3 0.58 11.9) 35.5 0.40 17.3 37.2 11.1 23.8 0.09 0.01 0.16 0-08 0.05 27 11 46 104 72 13 7 22 107 74 32.4 52.0 55-8 1.9 1.3 33 23 353 3.6 3.3 14.6 9.4 1.4 0.9 156 100 0.8 0.5 195 124 0.67 0.43 0.09 0.06 145 93 30 19 6.5 4.2 24 15 Vegetables & per os Acid-base balance, 6.6. per os. IN Cl. līo Acid. 10 Alkals. CO 5 ໂ9 ລ ب دیا Protein mg. per or. 125 6.25) ndes), per os Na Food R Ca Cu P. S. 354 Artichokes, globe, boiled 4.2 12 4 93 0:3 TI 7.7 0.14 0.03 11.3 354a Artichokes, globe, boiled 0.1 1.8 40 53 33 006 0.01 4.9 1.9 10.2 (weighed as served) 355) Artichokes, Jerusalem, 05 09 0.7 119 8.6 3.2 0.12 0.03 6.1 16. bouled 356) Asparagus, boiled 0.5 0.25 0.06 13.2 3547 Asparagus, boiled 0 13003 66 4.5 (w ciched as served) 357 Beans, baked 14.4 (230) 358 Icans, broad, boiled 66 6.0 4.0 359 1šcans, butter, raw 14 2 13.2 310 Beans, butter, boiled.. 2.0 49 9.5 0.470 05 24-5 .361 Beans, French, boiled. 0.2 03 2.9 0.17 0 03 362 Beans, haricot, raw .. 6.1 12 9 52 0 1 890.17 87.8 363 Beans, hancot, boiled .. 2.9 4.7 18 3 | 12.6 0.71 0.04 34.6 0.3 304) Brans, runner, 0.8 1. 78 9.5 6.5 0.21 03 7.4 6-5 #5 Beans, runner, 0.2 Ts. 0.3 09 3.6 7.3 0-17 . 0.01 3.0 2.5 UM Beetroot, boiled. 0.5 TI. 2.8 13 18.2 99 8.5 0 20 | 0.04 10.1 367 Broccoli tops, boiled .. 0.9 01 1.9 45.4 15:3 368 Brussels sprouts, boiled 0.7 0.5 77 14 Cabbage, mrd, T2W 0.5 86 15.1 4.7 0.16 9.1 370 Cabbage, Savoy, raw 09 75 21 3 371 Callage, Savoy, boiled.. 0.4 JS 14.9 0.02 8.6 2.7 372 Cabbage, spring, boiled 0.3 31 8.5 Cabbar, wintcs, Taw.. 0.8 68 0 35 182 11.2 Cablage, winter, boiled 0.2 41 16.6 0.13 0.01 6.7 3.9 • This vegetable contains inulin. 50 per cent. total carbohydrate taken to be availablo. COMPOSITION PER OUNCE Boiled. como vocaruia OSNO Phocicos ooo J73 174 135 Vegetables.--continued 136 Acid-base balance, 6.6. per os. Food s. 70. in Acid. Alkals. Cu. 320 26 13 17 25 & per os. dvart. able cdrbohydrate (as Protein mono- Calor. (NX ing. per ot. sacche tes Fat rides), per os Na. K. Ca. | Mg. Fe. P. 1.9 Tr. 0.1 8 1823-0 596 240.0 179.0 12.52 0.15 0.2 Ts. 1.5 58-3 1550.0|3270 B 27-0 64 13.6 3.4 0.16 0.02 6.0 2.0 Tr. 1.2 19.5 5 25 10.4 1.8 0.3 0.11 Tr. 1.3 0.02 8.8 6 6.4 67 8.2 0.4 1.3 2.4 0.12 0.02 8.4 2.6 3 7.8 3.2 43 6.5 1.9 0.14 0.5 0.02 Tr. 06 9.4 8.4 3.3 8.0 114 13.2 0.3 3.4 0.24 0.4 20.2 3 0.04 3.6 6.6 39.9 79 0.2 14.8 0.17 0-2 0.03 4.2 52.0 1 18.9 38 14.8 0.2 2.4 0.12 0.03 Tr. 0.4 5.5 3 2-4 29.4 2.1 52 0.2 5.2 TS 3.6 0.20 0.04 5.9 3 3.6 7.1 3.7 40 8-5 2.6 Tr. 0.090-03 0.9 4 6.9 0.7 3.2 6.9 0.5 68 3-0 Tr. 0.3 2.7 0.11 0.02 3 3.4 2.6 17.3 1-3 2.9 108 12.4 Ts. 3.0 0.79 0.03 3.1 18.9 17 2.2 7.3 20-0 164 0.5 33.8 10-2 1.3 0.58 19.9 60.2 1 5.3 1.8 79 17. Tr 15.1 0.57 0.03 84 10.2 7.8 13.9 1.9 192 11.0 Tr. 21.7 2.17 5.2 0.17 69.0 34.8 27 18-0 0.3 62 3.) 17. 5.9 0.63 0.5 0.0822.7 0.9 10.6 3 3.6 0.1 59 TI. 7.4 0.4 2.8 0.21 2 0:04 0.3 8-6 3.4 10.5 24 3.9 0.0 1.9 0.06 0.01 2 3.6 2.6 3.9 133 to 6 6.4 0.8 0.0 62 3.8 0.29 0.18 38.6 9.6 24.0 0-5 3.1 161 1.0 Tr. 0.3 4.6 0.36 0.21 3 5.4 47.2 20.9 96 0.3 29.3 Ts. 18.7 1.5 7.8 1.29 0 03 > 18.6 2.9 39 48-2 15.3 0.2 Tr. 8.9 0.8 + 2.10.09 0.02 8.5 1.9 14.4 0.5 5.5 9.5 6.9 22 2.9 1-40.07 101 0.02 5.7 6.7 0.3 TI 76 0-17 0.05 20 16.8 3.7 24.9 64 10.8 1.5 Ts. 38.4 3.1 0.35 0-04 94 307 10.1 1.5 Tr, 92 2 14.8 2.27 14 47.0 0.15 36 3 97 14 3 15.6 3.8 0.16 0.03 16 1.2 19.6 4.7 83 | 10.1 11.5 0.13 0:03 9.0 9.3 375 Carrageen moss, dried 376 Carrots, old, rav 377 Carrots, old, boiled 378 Carrots, young, boiled 373 Cauliflower, boiled 380 Coleriac, bojled. 387 Celery, raw 382 Celery, boiled 383 Cincory, raw 381 Cucumbet, raw 385 Fa plant, raw 386 Indive, raw 397 Hosseradish, raw 388 Leeks, bolled 389 Lentils, taw 390 Lentils, boiled Lettuce, raw 392 Marrow, boiled 393 Mushrooms, raw 39 Mushrooms, fried 395 Mustard and cress, raw 396 Onions, raw 397 Onions, boiled 398 Onions, Ined 399 Onions, spring, raw 400 Parsicy, raw 401 Parsnips, raw 402 ! Parsnips, boiled.. CHEMICAL COMPOSITION OF FOODS 0.5 12 0.04 13 25 17 *75 6 6.8 391 11 17.4 420 Toma ined .. nnnnnnnnnlem 30 2.2 14.2 54 16.1 6.2 4.7 5.9 4.5 4.5 INN చిటరసం. 8.6 | 0.53 3.6 17.2 33.01.31 8.60 41 35.5 1.54 3.1 9.6 0.49 713 690.53 2.2 69 0.21 0.04 78 0.57 0.07 43 0.11 0.03 0.13 0.03 0 25 0 05 144.2 10 8 23 6 12.4 86.0 367 17.0 3.1 11.1 2.6 47.1 15.9 13.0 12.4 (90) 9.8 22.3 10.3 26.9 8. 6-3 11.6 6.4 (20) 13.7 11.8 26.8 ,sking 06 8 18 2.1 0 20 on 0 04 11 1 9.5 21 -7 403 l'cas, fresh, rats 404 Pcas, fresli, boiled 405 I'ca, dned, raw 406 Peas, dned, boiled 407 Peas, split, dned, raf 404 ( Teas, split, dried, boiled 409 l'cas, tinned. 410 Potatoe, old, raw 411 Potatoes, old, raw, peel 412 Potatoes, old, boiled".. 410 Potatoes, nid, mashed 414 Potatoes, oli, baked in 414a Potatoes, old, baked in kins (weighed with shins) 415 I'otatoes, oid, toast 416 Potatoes old, chips" 417 l'otatres, ncu, boiled. 418 Pumpkin, taw. Radishes, raw 420 Salsass, boiled Seakale, boiled 4 Spinach, boiled 4** Spring greens, boiled 424 Swe1cm, raw 425 Surdes, Losled Sucet potatoes, boiled raw... 4 Turnine, rav 430 Turnips, boiled Turnip tops, boiled 432 Watercrese, raw సంచలు WINDO ONO 24 oo-ooooomnou 02hhhhhhhhhhhhhhh 00 O INWA en WN 34.9 29 14 8 14 13 6 139 1690 34 24.4 39 160 29 11 8 84 5.8 82 COMPOSITION P'ER OUNCE ܩ ܞ ܟ ܟܙ ܟܟ ܒ ܒܝܼ ܗܵ ܘܬ ܚ ܝܬ ܗܘ ܒܝܼ ܚ ܕ ܚܝ ܪܙ ܀ ܝܕܟܼܝܿܗܒܟ ܩܝܘܪܤ ܝܙ ܢܚܙܘܩܚܺܗܝܺ ܩ ܩ ܞ 16.0 29.3 20.6 12.7 39.8 12.9 10.4 7.7 10.6 5.3 7.2 1:3.0 14 8 3.5 24.6 15-8 8.1 4.6 5.4 11.1 8.7 5 2 8.7 26 12 + 4 2 17.0 61 3.0 14 5 7.1 2 6 16.3 78 6 3 199 5. 6.0 3.9 12.8 11 1 14 8 36.1 0 02 0 07 2 40 380 02 31 / 0 10001 2010 080 01 3 50 18 0.04 3.1 0.12 03 5.1 0.8 0 g 16 5 68 16.7 15 0 IT ،ܘܿܩ ܘ op 2.10110 02 190 10001 2 90 880 03 0-16 0 0 • This vegetablo contains inulin 50 per cent total carbohydrate taken to be available. t Seep. 6 137 138 Sugar, Preserves and Sweetmeats 8. per oz dvarlable carbohydrate (as mono Calor. saccha $E$ rides). per oz. Acid-base balance, C.C. per ot. Protein (N. X 6.25), No. Food. mg. per oz. Mg. Fe. Cu. P. s. Fal, Alkals. NA | K | Ca. 9.1 6.0 433 434 435 436 437 438 439 440 441 442 443 19-0 - int purée ... lace .. blended (1943) mills (1935) milk (1943) - plain (1935). plain (1943), -. ?pple omato ley jars 3.1 18.4 (78) 26.5 (78) 5.3 3.7 20-2 52 0 37-7 48.3 2.5 Tr. 0.2 102 2.1 9.7 15 10.7 9.2 16 100 0.2 Ir. 0.3 Tr 0.2.1.3 0.3 1.1 3.8 0.2 0.0 0.1 0.0 9.7 12.6 72.0 49.8 69.9 7.4 17.9 7.8 7.4 9.1 11 4 15.8 1% 9 14.9 15 5 16.6 14 9 14 8 11.0 21.2 21.7 5.0 19.6 19.7 17:7 12- 19.8 43 60 361 154 167 153 155 57 43 80 82 58 74 74 73 86 74 37 112 57 5 110 138 99 113 73 62 79 10 15 51 32 30 7 19 12 159 25 3.4 2.3 18.8 16.3 16.7 23.2 37.3 5.1 5.1 0.6 06 4.3 2.9 1.5 1.3 2.2 3 CHEMICAL COMPOSITION OF FOODS (48) (37) 2.0 3.1 18.2 4.5 3.5 7.2 (18) 5.2 (59) 1.8 8.45 0.82 0.58 0.47 0.49 093 0 82 0.29 0.26 0.06 0.11 0.06 0.42 0.29 0.49 0.20 0.16 0.60 0.25 0-01 0.41 0.16 2.60 445 446 417 418 449 450 451 45! 453 45% 155 0.04 0.36 0.14 0.04 0.14 0.32 0.23 0.03 0.03 0.01 0.01 0.01 0.07 0.03 0.05 O 01 0.03 0:02 0.02 0.01 0.03 0.01 0.12 7.1 4.1 640 61.0 62.0) 39.5 39.2 9.6 10.4 9.2 4.8 27.1 5.1 5.2 2.0 17.8 3.6 4.5 5.7 Tr. 5.7 2.8 8.7 1-5 43.4 6.9 3.4 8.9 5.2 9.9 14.9 15 11 8 witheu blesteds fruit ket rd le it mcrare - tite idea me made Hack 10 :::::::::: 0.9 TT, 0.2 0.1 Tr. 9.1 8.8 (61) 0.2 7.5 0.2 5.1 8.7 29.2 1.8 2.6 0.9 1.0 10.4 8.5 13.4 (24) 0.6 2.0 8.1 (129) 4.0 10.0 Tr. 15.3 11.8 5.9 19.5 231.0 7-2 3.9 0.0 0.9 00 00 0.0 1.8 00 8 35 9 4.9 1.1 5.9 4.2 3-1 2.7 29.6 $29.7 22.4 25.6 19.1 0:1 0.3 84 113 73 76.6 (33) 27-2 69 7.5 26 3.1 416 140.5 41 15 140 40.9 * See Rote p. 93. See p. 6. See p. 6.

Beverages & per oz Acid-base balance, cc. per ot. mg. per or Calor. 1ts rides). Per oz Na No. lood C1. 1 7o Acid Alkali Protesa l'at ca | 118 | F. C. P IS owcraw CON ots 48 20.94 14.8 48.0 3.44 14.65+.5 37.8 06 450 Bournst 10vnih Cocoa powder 159 Coffee, tuunil, roasted 460 Coffee, sofusion, 2 min 461 Coffre infusion, 5 min .. Cosice, infusion, 10 min Cofce, onfusion, 20 min Lemonade 4015 Malted milk, Torlick's 575 19 25 0 28 116.7 69.0 52.5 0-24 369.0 103.0 |(1950) 45.5 56.5 45.7 31.3 6.7 Tr. Tr. Tr. 01 01 U1 01 ir Woooowoocomo COMPOSITION PER OUNCE i 105 1020 36 (1580) (185) 20 8 Tr Tr Tr Tr Tr 114 196.0 12 (1740) 101 70 8 47 (3010) 12 6 Tr. 102 (106) 31 0.3 Tr. 14.047-5 146.0 Tarmite 4617 Ovaltinc. 464 Oxo culxes 409 | Tea, Indian 470 Tea, Indian, infusion 171 Virol .. HOW 321 77 ? 978 312 96.1 761 29 8 612 1210 5 102 30 6 0 91.0 (3980) 178.0 50.2 | 14.7 0.3 0.13 75-5 23.5 (169) اع *Ses pp 6 and 95. 139 2 Beers (1938) 140 & per pini. Available carbohydrate (as monosacchandes) Calor ies Actd-base balance, C.c. per pint. cc per Protein pint (N X Alcohol 6.25) per m. per pint. Na. | K. | Ca. 11g. | Fe. | Col. NO Food Fat pint P. | s N Acid. 10 N Alkali. 104 CI. 83 101 472 473 474 475 476 477 Auld ale, draught 25.2 Mild ale, bottled 26.8 Palo ale, draught 33-7 Pale alc, bottled 34.5 Strong ale 45.0 Stout 2.8 17 1.7 11 2.8 2.2 Tr. Tr. Tr. Tr. Tr. Tr. 17.4 20.7 17.9 16-8 27.4 23.0) 252 273 310 30S 428 282 120 130 109 76 76 108 117 235 303 314 291 499 381 66 71 61 76 95 58 43.1 56.0 58.9 58.9 80-7 65.0 0.28 0.45 0.28 0.39 0.56 0.78 0.73 0.39 0.45 0.34 0.62 0.67 114 141 130 134 191 130 203 202 198 177 305 200 21 2 19 99 160 130 :: 26.7 10 Condiments 6. per os CHEMICAL COMPOSITION OF FOODS duatl able carbohydrale (as 110110- Calor saccha tes rides). Per 02 dcid-base balance, CC. per oz. Protein (N No Food l'al ing. per oz. Na | | ca. 1 MS. Fe CI. Acid Cu. P. 1 s. N .11 kali. 10 2.1 478 -179 480 491 482 8.2 .. 61 Curry powder Ground ginger Mustard Pepper Salt, block Table salt "A" Tablo salt "B" Vinegar 3.1 *0.9 8.1 *1.8 0.0 0.0 88 181 28 95 36 65 17.0 5.9 19.3 0.0 00 0.0 02 67 128 520 74 10 258 132 1 268 SS 2 12 0 11,000 Tr, 0 11,000ị T. 0|11,200 Tr. 6 25 2.5 0.0 0.0 0.0 0-1 81 121.30 38 4.90 73 3.10 13 2.90 10 07 142 0.15 50 0.09 6 0.13 0.30 0.13 0.06 0.32 0:11 0.16 0.19 0.01 77 39 50 37 Tr. 21 Tr 9 24 134 41 11 364 18 28 17 114 16,900 10 17,000 7 17,200 5 13 $2 483 30 184 485 0.0 3 120 40 3 . See nntn n 07 + Sre not cocolate cakes .. Vegetable Fats 8 prt of (71852) Acid-base balance. cc. per os. Acid. Alkali. Protein (NX her ms. per ox Jig: re. Cu Carbo hydrate per os Na K. | Ca P. No. Fiat S. CI. Food. 6.25) (90) 486 487 Marganne Olive oil .. 0.124.2 Tr | 28-4 00 00 0.3 0.09 0.01 0.1 0.1 0.02 0.02 3.4 Tr. 3.4 (141) Tr.Tr. .. Cakes and Pastries 6 per oz Acid-base balance, cc. per 02. mg per o: COMPOSITION PER OUNCE (OR PER PINT) oled. Halkalı. No. rood. tes per Oz Protein Fat K Ca Mg FC Св P S CI 13 1 0 770 09 0 09 48 3 (37) (36) 00 17.9 23.8 Cell . on wool No-Oto 20.3 21 8 120 91 101 A OA #World INWW Buns (1943) 489 Cherry cake 410 491 Currant buns (1936) . 493 Currant cake..... 494 Currant cake (1943) 445 Doughpuis 496 497 I.ccles cakes 499 Ginger biscuits.. 409 Gingerbread 500 Ginger cake (1943) S01 am farts, fiaky pastry 50% Jam tarts, short pastry 503 Jam tarts, economical .. X 504 Lemon curd tarts 505 | Minco ples Dundee cake 16 2 16 0 15.8 15 2 2 15.4 17 2 19 311 146 1.71 13.8 1.1 177 14.6 1.7 20.2 1.6 3.7 18.0 1.9 26 15 5 0.7 4.5 16 O 0.9 17 56 6.9 14.3 1.3 5.6 12.2 60 32 96 51 40 15 43 27 9 7 0 69 4.70 46 78 0 57 4710 23 0 01 4 30.360 02 4+0 36 0.02 19 9.8 (19) 61 14 3 701 61 10 1 (19) 2.2 4.3 4.5 (36) 4.6 7.9 16 0 15.6 16.2 231 22.2 (51) (78) (40) (30) 127 109 90 105 101 1-8 125 103 21.330 07 និឱឱទ្ធ 21.6 23.0 (133) 13.3 11 9 (67) 20.0 14-3 8.8 W.5 290.27 0.03 3.2 0.28 0.03 790 47 0 09 3.5 0.21 001 5.11 0.35 0.02 35 25 76 19.0 16.5 (78) 11161 14 Puddingscontrated & PEY OF Acid-base balance, cc per oz. Food, Calor ses ndes). Perot Na R. Protein. Fal. mg. per 0%. 11g. | Fe. | Cat. ch. To Acid. N Ca. Tolikali. P. S (weighed with NW 10.6 4: 00.15 0.10 26.4 8.2 15.9 S w : 5 556 557 358 559 560 501 562 2.8 15.8 54 39.0 48 42 3 32.8 CHEMICAL COMPOSITION OF FOODS ܚܝ 4.10.24 0.0231.9 17.0 3.4 0.12 9.3 7.9 4.80.04 0.01 34.2 12.1 0.05 38.4 3.9 0.05 0.01 25.9 7.8 4.8 0.06 0.03 29.710-7 3-5 0.12 0.01 170 0-16 0.02 15.7 10.6 5.6 0.260.05 (50) 5.9 5.7 10.6 31.8 11 0 12.7 (32) 1.5 1 2 15.3 (26) 5.3 0.38 0.04 (50) doing . 27.0 13-1 การ์ding Pudding, econa ww د تي في جدة 570 ܣ * Meat and Fish Dishes & per or Arail. able carbo hydrate Calor. 1Hg er os (as 11S (Prolera Fat Slutass). Per os Na ca ME Į Pe C++ Acid-base balance, Cc. Per 08. CI. To Vo Acid. Alkal S. rood como CIONES NNNNO rotsioon (318) (306) (12) (185) (15) NOSSWO woors Ww= 0-ww nonü No OQO 37 3 30-3 45.3 33.8 28.7 27.9 41 0 438) 30.0 33 2 14.2 13.1 Oooon NOON ces Anna అటులు | Ilဥ၊ 57 Beef steak pudding 572 Becí stew 573 Curned meat 574 575 Fish cakes Fusli cakes, economical 576 Fish pic. 577 Hot pot .. 578 Insb stew 5780 Irish stew fucighed with bones) Kedgeree. Sausage roll, flaky pastry Sausage roll, short pastry Sausage roll, short piastry. 583 Sausage toll, potato pastry 584 Shepherd's po... 585 Steak and kidney pie 580 Toad-lo-the liolo COMPOSITION PER OUNCE oooo Ons COO שמאנן an (151) nomica) 8 2 13 0 12 50 61 15 2 TV woer Teta 25.1 22-8 60.5 40 0.02 | 33.5 22.8 145 146 Egg and Cheese Dishes & per. of Avantable carbohydrate fas mono Calor saccha. 10$ rides). per oz. Acid-basc balance, CC. Per 02. mg per os. 10 Food. Protein. Far Na. K. ca. Afg. Fr. | CH | P. S.C. Acid. Aikali. 5.0 25 8.7 8.8 4.6 7r. 29 (122) (140) 10% 35 42 39 94.5 89.9 55.3 8.0 7.3 0.31 0.63 0.25 0-02 80.7 0.02 1010 55.0 40-7 60.7 (195) (620) (217) 16 40 CHEMICAL COMPOSITION OF FOODS 1 4.7 2.2 31 92 20 13.5 3.6 1.7 7.3 4.3 3.6 (234) (190) Buck rarebit Checse omelette Cheese pudding, economical Cheese straws Macaroni cheese Macaroni cheese, nomical Omelette Scotch e86 Scrambled eggs Scrambled eggs with dried CXS Welsh marebit 172 59 36 8.9 7.3 32 136-0 39 56.6 22 41.8 0.27 0.10 0.09 0-02 0.03 0.03 93.0 45.9 35 5 Co- 19.7 (376) (301) (126) 33 8.6 26 3.1 2.9 0.0 2.9 0.2 55 7.1 7.4 95 89 75 79 (286) (153) (358) (430 10.1 174 16-3 38 0.46 0.77 0.59 0.67 3.4 3 6 0.01 0.02 0.01 0.02 40.7 47.2 54.0 687 29 25 36 35.8 41 0 53-5 (433) (210) (540) (680) 97 4-3 10.1 1 5.9 133 (146) 34 116.0 9.3 0.19 0.02 85.7 38.3 (245) 8 Sauces and Soups & ter or. Arati. abla carbohydrate (as mono- Calor saccha TES ndes) per of Acid-base balance, cc. per os. mg per os. M7g Fe Cup ing resel N 10 Alkal! No rood Na S. Protein Fal CI к | Cа 29-5 96 (145) 598 599 600 1.1 11 1 3 1 4 *3 36 03 01 32 18 (92) (21) 14 18 12 4.4 09 11 0 06 0.01 0.08 0.01 0.08 0.01 26.1 2.8 20 i ! 2.9 16 19 25 Bread sauce Bone and vegetable broth Bone and vegetable broth (Dickiepeg) Cheese sauce Egg sauce Onion sauce Potato SOUP. Soup, mixed Wute 6auce, savoury White Fauce, whet 601 G02 603 604 05 (18 607 7 3.7 9 16 1.2 4 28 2.5 52 41 25 26 10 41 47 20 31 (155) (133) (86) (94) (62) (148) 18 45 45 36 27 33 46 42 57.7 29 9 21 7 137 9.6 32.2 29.5 5.4 06 0.01 4 1 0.14 0.01 3.1 0 06 0.02 4.5 0.11 0.02 200-40 Tr O Q4 001 38 0.04 0-01 172 15.6 7.9 8.4 42.6 32.3 17 9 14.8 11.4 27.3 25.0 (219) (209) (137) (155) (110) (236) 34 06 COMPOSITION PER OUNCE 28 5.2 10.1 9.3 1.0 Vegetable Dishes 8 ter os Avail able carbo. hydrate (as IKONO Calor saccha tes ndes) (percz Acid-base balance. cc. per os. N N 10 mg per o Ca i ug NO 1'ood. Protein rat Na 1 K Ace Modikal. Fo. C#. P. 1 s. CI. 608 Potato cakcs 609 Vegetable pie with potato pastry 100 6.1 43 (177) 36 (121) 104 99 6.9 9.8 7.7 63 0 28 0.13 0 05 0 0 17 9 14.2 (293) (192) 11 1 0 06 147 148 CHEMICAL COMPOSITION OF FOODS of total 11 Cob nuts 850 PHYTIC ACID PHOSPHORUS IN FOODS Phytic acid Phytic acid phosphorus phosphorus as per cent, as per cent of total phosphorus. Cereals and cereal foods Phosphorus Nuts All-Bran, Kellogg's 76 Almonds 82 Barley, pearl 66 Barcelona nuts 83 Biscuits, digestive 61 Brazıl nuts 86 Bread, brown (92%). 55 Chestnuts 18 "National wheat- 30 meal” (85%). Coconut white 15 Peanuts.. Hovis 38 Walnuts Cornflakes 25 Flour, English or Mani- Vegetables toba, 100% extraction 70 Artichokes, Jerusalem, 25 55 boiled. Beans, broad, boiled 5 10 white 30 butter, raw 84 Oatmeal, raw 70 hancot, raw 73 Rice, polished 61 Carrots, raw 16 Rye, 100% extraction 72 Cauliflower, boiled 0 544 Celery, raw 0 75% 44 Lentils, raw 51 60% 31 Mushrooms, raw 0 Ryvita 54 Onions, raw Sago Tr. Parsnips, raw .. 31 Shredded Wheat Peas, fresh, raw 11 Soya Full fat or low dried, raw 80 fat flour or grits split, raw 57 Tapioca tunned 17 Vita-Weat Potatoes, old, bouled 19 new, boiled Spinach, boiled Frust Swedes, raw Apples Turnips, raw Bananas 0 Blackberries 16 Cocoa and chocolate Figs, dned Chocolate, mik Prunes, dned Cocoa 806 42 852 80 0 31 0 59 * :::::::::::::: 23 13 0 18 15 ACKNOWLEDGMENTS For many years A. W. Haynes took an active part in the ctical work involved in the preparation of these food tables. We e very much enjoyed his cheerful and efficient co-operation ughout this long period of time, and we take this opportunity anking him for all he has done.

REFERENCES 149 ABRANIAMS, M.A., and WipDOWSON, E. M. (1940) : Afodern Dietary Treatment. 2nd Ed. Baillière, Tindall and Cox, Loncion ASSOCIATION or OFFICIAL AGRICULTURAL CHEMISTS (1930): Oficial and Tentative Methods of Analysis Washington, DC. ATWATER, W. O., and BRYANT, A. P. (1906): The chemical composition of American food materials Bull. U.S Off. Exp. Stas. No. 28 BLACK, D. A. K., and POWELL, J. F. (1982) Absorption of haemoglobin iron. Biochem. ] . 36, 110. CHATFIELD, C., and ADAMS, G (1931): Proximate composition of fresh vegetables. Dep. Circ. U.S. Dep Agric, No 146 CHATTIELD, C., and MCLAUGIILIN, I.. (1928) : Proximate composition of fresh fruits Dep. Circ. U.S. Dop Agric No. 50. COMMONWCALTH OF AUSTRALIA (1938) Fifth Report of the Advisory Council on Nutrition. Canberra IMPERIAL BUREAU OF ANIMAL NUTRITION (1938) : Table of Composition of Foods. Tech Comm, No 10 LEACH, A. E, and WINTON, A L (1920) Food Inspection and Analysis. J. Wiley and Son, New York MASTERS, M, and McCANCE, R A. (1939). The sulphur content of foods. Biochem. J., 33, 1304. MCCANCE, Ř A (1939). The ionisable and available iron in foods, Chemistry & Industry, 58, 528 MCCANCE, R A., EDGECOMBE, C N., and WIDDOWSON, E N (1943). Phytic acid and iron absorption. Lancet, Lond, it, 126 MCCANCE, R. A., and LAWRENCE R. D. (1929) The carbohydrate content of foods. Spec. Rep. Ser. Med. Res Coun, Lond, No. 135 McCANCE, RA, SHELDON, W., and WIDDOWSON, E M (1931) Bone and vegetable broth Arch Dis Child , 9, 251. McCANCE, R. A, and SHIPP, H L (1933). The chemistry of flesh foods and their losses on cooking Spec Rep. Ser Med Res. Coun., Lond, No. 187. McCANCE, R, A., and WIDDOWSON, E M (1935) Phytın in human nutrition. Biochem. J., 29, 2694 MCCANCE, R. A, and \\ IDDOWSON, E M (1942) Mineral metabolism of healthy adults on white and brown bread dietaries. J Physiol. 101, 44. McCANCE, R A., WIDDOWSON, E M., and SHACKLETON, L. R. B. (1936): The nutritive value of fruits, vegetables and nuts, Spec Rep Ser. Med Res. Coun., Lond , No 213 MEDICAL RESEARCH COUNCIL (1941) National flour for bread. MR C. Specifications Bril, med J., i, 828 MONIER-WILLIAMS, G. W. (1927). The determination of So, in foods. Rep. publ Hlth med. Suby, Lond, No 43. Norry, N B (1936). An analysis and comparison of different methods of calculating the energy value of diets. Nutrit. Abs. Rev., 6, 1. OLDIIAM, H. G. (1941) The effect of heat on the availability of the iron of beef muscle. Nutri., 22, 197. PLIMMER, R. HA (1921). Analyses and Energy l'alues of Foods. H.M. Stationery Office, London. SCIIALI., H. (1939): Nahrungsmitteltabelle. Kurt Kabitzsch, Leipzig. SHACKLETON, L, and McCANCCRA. (1936): The jonisable iron in foods, Biochem J., 30, 582. SHERMAN, H. C. (1937) : Chemistry of Food and Nutrition. Macmillan, New York VON LICBERMAN, L, and SZEKELY, S. (1898): Eine neue Methode der Fettbestimmung in Futtermitteln, Fleisch, Koth u s.w. Pfüg. Arch ges. Physiol. 72. 360. WIDDOWSox, E.M, and McCance, R A. (1935): The available carbohydrate of fruits. Determination of glucose, fructose, sucrose and starch. Biochem. 1., 29, 151.

150 CHEMICAL COMPOSITION OF FOODS INDEX OF FOODS 20 3 3. JO . PAGES Ale PAGES 96, 97, 140 Beer, Ale AU-Bran :: 8, 26, 27, 114, 148 96, 97, 140 Stout Almonds 82, 83, 134, 148 Beetroot, boiled 96, 97, 140 Apples, Cooking, rapy and stewed 70,71 "Bickiepegs" 81, 85, 135 110, 111, 147 129, 148 Biscuits, Cream crackers, Eating 26, 27, 114 70, 71, 129, 148 Apple Charlotte Digestive 8, 26, 27, 114, 148 14, 102, 103, 143 Ginger chutney 12, 98, 99, 141 10, 92, 93, 138 Oatmeal dunipling 12, 100, 101, 142 15, 102, 103, 143 Plain mixed pudding 26, 27,114 15, 102, 103, 143 Plain, economical 13, 100, 101 tart 15, 102, 103, 143 Apricots, Dried, raw and stewed 142 9,70 Rusks 8, 26, 27, 114 71, 129 Sweet mixed Fresh 26, 27, 114 70, 71, 129 Water 26, 27, 114 Tinned 70, 71, 129 Blackberries, raw Arrowroot 70, 71, 129, 148 5, 26, 27, 114 stewed 72, 73, 129 Artichokes, Globe, boiled 84, 85, 135 Black currant puree 92, 93, 138 Jerusalem, boiled 84, 85 Blackcurrants, rawand stewed 72, 73, 130 135, 148 Black sausage 44, 45, 120 Asparagus, boiled 84, 85, 135 treacle Avocado pears 9, 92, 93, 138 70, 71, 129 Blancmange 15, 102, 103, 143 Blended chocolate 92, 93, 138 Bloaters, grilled 46, 47, 121 Bacon, Back, fried 34, 35, 117 Block salt .. 96, 97, 140 Collar, fried 34, 35, 117 Bone and vegetable broth 110, 111, 147 Gammon, fried 31, 35, 117 Bournvita , . 9, 94, 95, 139 Streaky, fried 34, 35, 117 Bovril 5, 6, 8, 94, 95, 139 Danish Wilts, raw 34, 35, 117 Brain, Calf, boiled 36, 37, 117 English Midland, raw Sheep, boiled 36, 37, 117 117 Brazıl nuts 82, 83, 134, 146 English Wilts, raw 34,35, 117 Bread, Brown 26, 27, 114, 148 nanas 70, 71, 129, 148 Currant 26, 27, 114 nana custard 15, 102, 103, 143 Hovis 26, 27, 114, 148 rcelona nuts 82, 83, 134, 148 Malt 26, 27, 114 -ley, Pearl, raw and boiled .. 26, 27 National wheatmeal 26, 27, 114 114, 148 s, steamed 46, 47, 121 White 26, 27, 114, 148 zs, Baked, tinned 84, 85, 135 White, fried 26, 27, 114 Broad, boiled 81, 85,135, 148 White, toasted 26, 27, 114 Butter, raw and boiled 81, 85 Bread and butter pudding 15, 102, 103 135, 148 143 French, boiled 81, 85, 135 pudding 15, 102, 103, 143 Haricot, raw and boiled.. 84, 85 22, 110, 111, 147 135, 148 Breakfast sausage 44, 45, 120 Runner, raw and boiled., 84, 85 Bream, Red, steamed 46, 47, 121 -135 Sea, steamed 46, 47, 121 Comed, linned 34, 35, 117 Brill, steamed 46, 47, 121 rozen, raw 34, 35, 117 Broad beans, boiled 81, 85, 135, 148 ulverside, boiled : 34, 35, 117 Broccoli tops, boiled 86, 87, 135 urloin, roast 34,35, 117 Broth, Bone and vegetable 110, 111, 147 eak, raw, fried, grilled and Bickiepegs 101, 111, 147 36, 37, 117 | Brown bread 26, 27, 114, 148 44, 45, 120 flour 8, 28, 29, 115 cak pudding 19, 106, 107, 145 Brussels sprouts, boiled 86, 87, 135 W 19, 106, 107, 145 Buck rarebit 21, 108, 109, 146 pside, boiled and roast., 36, 37 Buns 99, 99, 141 117 Buas, Currant 98, 99, 141 36, 37, 117 Rock 10, 13, 100, 101, 142 .. 34, 35 UP 148 sauce » stewed usage, fried pping INDEX 151 + 11 31 . PAGES PAGES Butter 32, 33, 116 Chucory, raw 86, 87, 136 beans, raw and boiled 84, 85, 135 Chips, fried 90, 91, 137 148 Chocolate, Blended 92, 93, 138 Chocolate, Miik 92, 93, 138, 148 Cabbage, Red, raw 86, 87, 135 Plain 92, 93, 138 Savoy, raw and boiled 86, 87 Chocolate cake 11, 98, 99, 141 135 mould 16, 102, 103, 143 Spring, boiled 86, 87, 135 Chopped ham 38, 39, 118 Winter, raw and boilect 86 pork 38, 39, 118 87, 135 Chops, Mutton, ras, fried and 40,41 Cabinet pudding 15, 102, 103, 143 grilled 118, 119 Cake, Cherry 11, 98, 99, 141 Pork, grilled 42, 43, 44, 45, 120 Currant 11, 98, 99, 141 Chutncy, Apple 10, 92, 93, 138 Dundee 98, 99, 141 Tomato, 11, 92, 93, 133 Ginger 98, 99, 141 Cob nuts 82, 83, 131, 148 Orange 13, 98, 99, 141 Cockles 48, 49, 122 Plain 13, 100, 101, 142 Cocoa 9, 94, 95, 139, 148 Sponge 14, 100, 101, 142 Coconut 82, 83, 134, 148 Cakes, Chocolate 13, 98, 99, 141 Desiccated 82, 83, 131 Coconut 11, 98, 99, 141 cake 11, 98, 99, 141 Eccles 12, 98, 99, 141 milk 82, 83, 134 Fish 20, 106, 107, 145 cod, steamed, fried and grilled 48, 49 Potato 23, 110, 111, 147 122 Queen 13, 100, 101, 142 Cod roe, baked and fried 48, 49, 122 Rock 14, 100, 101, 142 Coffee, Ground 94, 95, 139 Welsh cheese 14, 100, 101, 142 infusion 94, 95, 139 Call's brain, boiled 36, 37, 117 College pudding 16, 102, 103, 143 liver, fried 38, 39, 118 | Comb honey 92, 93, 133 Canary pudding 16, 102, 103, 143 Condensed skimmed milk 32, 33, 116 Cantaloupe melon 76, 77, 131 whole milk 32, 33, 116 Carrageen moss 9, 86, 87, 136 Conger, steamed and ined 48, 49, 122 Carrots, Old, raw and boiled 86, 87, 136 Corned beef, tinned 34, 35, 117 148 Cornflakes 8, 26, 27, 114, 148 Young, boiled 86, 87, 136 Cornflour 26, 27, 114 Castie puddin 16, 102, 103, 143 Crab, boiled 50.51, 124 Catfish, fried and steamed 46, 47, 121 | Cranberries 72, 73, 130 Cauliflower, boiled 86, 87, 136, 148 Cream 32, 33, 116 Celeriac, boiled 86, 87, 136 cracker biscuits 26, 27. 114 Celery, raw and boiled 86, 87 Cress, Mustard and 88, 89, 136 136, 148 Cucumber.. 86, 87. 136 Cheese, Cheddar 32, 33, 116 Currants, Black, raw and stewed 72,73 Cream 32, 33, 116 130 Dutch 32, 33, 116 Dried 72, 73, 130 Gorgonzola 32, 33, 116 Red, raw and stewed 72,73 Gruyère 9, 32, 33, 116 130 Macaroni 21, 22, 108, 109, 146 White, raw 22, 73, 130 Packet 9, 32, 33, 116 Currant bread 26, 27, 114 Parmesan 9, 32, 33, 116 buns 98, 99, 141 St. Ivel 32, 33, 116 cake 11,98, 99, 141 Stilton 32, 33, 116 Curried meat 19, 106, 107, 145 Cheese omelette 21, 108. 109, 146 Curry powder 9, 96, 97, 140 pudding 21, 18. 109, 146 Custard, Banana 15, 102, 103, 143 sauce 22, 110, 111, 117 Egs 16, 102, 103, 143 straw's 21, 108, 109, 146 Powder 16, 102, 103, 143 Cherries, Cooling, raw and stewed 72, 73 Custard apple 72, 73, 130 130 ponder 26,7,111 Eating 72, 73, 130 tart 16, 102, 103, 143 Glacé 9,92, 93, 138 ) Cutlet, Veal, fried 44, 45, 121 Cherry cake 11,98, 99, 141 Chestnuts 82, 83, 134, 148 Dabs, Ined 50, 51, 133 Chichen, boiled and roast 36, 37, 117 | Damsons, raw and stewed 72,73, 130 1 +. +1 152 CHEMICAL COMPOSITION OF FOODS Dried egg .. 1) PAGES Dates PAC Demerara sugar 74, 75, 130 Ginger biscuits 12, 98, 99, 1 92, 93, 138 Gingerbread Desiccated coconut 12, 98, 99, 1 82, 83, 131 Ginger cake Digestive biscuits 8, 26, 27, 114, 148 Ginger, Ground 98, 99, 1- Dogfish, fred 96, 97, 19 50, 51, 122 Glacé cherries Doughnuts 9, 92, 93, 19 98, 99, 141 Globe artichokes, boiled 32, 33, 116 Golden syrup 81, 85, 19 Dried milk 32, 33, 116 9, 92, 93, 13 Goose, roast skimmed milk 36, 37, 11 32, 33, 116 Gooseberries, Green, raw and Dripping, Beef 36, 37, 117 stewed Duck, roast 74, 75, 13 36, 37, 118 Ripe Dumpling 74, 75, 13 16, 102, 103, 143 Gooseberry tart Dumpling, Apple 17, 102, 103, 145 15, 102, 103, 143 Gorgonzola cheese Dundee cake 32, 33, 11€ 98, 99, 141 Granulated sugar Dutch cheese 92, 93, 138 32, 33, 116 Grapes, Black 74,75, 131 White 74,75, 131 Grapefruit 74,75, 131 Eccles cakes Grapenuts 12, 98, 99, 141 8, 28, 29, 115 Eels, elvers, raw Greens, Spring, boiled 90, 91, 137 50, 51, 122 silver, raw and stened 50,51, 122 Greengages,' raw 76.77, 131 stewed 76,77, 131 123 Grey mullet, steamed yellow, raw .. 50, 51. 123 | Grouse, roast 60, 61, 125 Elvers, raw 36, 37, 318 50,51, 122 Gruyère cheese Egg, dried .. 32, 33, 116 Guinea fowl, roast 9, 32, 33, 116 38, 39, 118 fried 32, 33, 116 Gurnet, Grey, steamed poached 52, 53, 123 32, 33, 116 Red, steamed 52, 53, 123 raw or boiled 32, 33, 116 scrambled 22, 108, 109, 146 Egg white 32, 33, 116 Haddock, Fresh, raw, fried and 52, 53 32, 33, 116 steamed, 123 custard 16, 102, 103, 143 Smoked, steamed 54, 55, 323 plant 86, 87, 136 Hake, fried and steamed 54, 55, 123 sauce 23, 110, 111, 147 Halibut, steamed.. 54, 55, 124 Endive 86, 87, 136 Ham, boiled 38, 39, 118 English flour 28, 29, 114 chopped 38, 39, 118 115, 148 York, raw 38, 39, 118 Hare, roast and stewed 38, 39, 118 Haricot beans, raw and boiled .. 84, 85 Figs, Dried, raw and stewed 74, 75, 131 135, 148 148 Heart, Sheep's, roast 38, 39, 118 Green 74, 75, 131 Herring, raw, baked and fried .. 54.55 Fillet, smoked, steamed 50, 51, 123 124 Fish cakes. 20, 106, 107, 145 54, 55, 124 economical 20, 106, 107, 145 Honey 92, 93, 138 paste.. 50,51, 323 Honeycomb 92, 93, 138 pie 20, 106, 107, 145 Horlick's Aſalted All 8, 94, 95, 139 Flaky pastry, raw and baked 86, 87, 136 101, 142 20, 106, 107, 145 32, 33, 116 Flounder, fried and steamed 52, 53, 123 Household milk Hovis Bread Flour, brown 8, 28, 29, 115 26, 27, 114, 148 English, various extractions 28 29, 114, 115, 148 Ice cream.. 92, 93, 138 Manitoba, 28. 29, 115, 148 Indian tea 94, 95, 139 National wheatmeal, ,. 28, 29, 115 Irish stety 20, 106, 107, 145 148 Soya 30, 31, 115, 148 Whte 8, 28, 29, 115, 148 Jam 92, 93, 138 Force 8, 28, 29, 115 omelette 17, 102, 103, 143 French beans, boiled $4,85, 135 17, 102, 103, 143 Fruit salad, tinned 74.75. 121 ) yolk > I ► roe, fried 21 13, 100 Horseradish Hot pot + 2 roil > INDEX 153 jeily .. Mince pies 10 :) PAGES PAGES Jelly 6, 17, 104, 105, 143 Milk, " Household," dried, skimmed Milk 17, 104, 105, 143 32,33, 116 Packet 6, 92, 93, 133 Malted 8, 94, 95, 139 Jerusalem artichokes, boiled 81, 85, 135 ark chocolate 92, 93, 138, 148 148 17, 104, 105, 143 John Dory, stcamed 56, 57, 124 Alincemeat 92, 93, 138 12, 98, 99, 141 Monkfish, fried and steamed 58, 59, 125 Kedgerec 20, 106, 107, 145 Moss, Carrageen 9, 86, 87, 136 Kidney, Ox, raw and stewed 38, 39, 118 Mould, Chocolate 16, 102, 103, 143 Sheep's, raw and fried 38, 39, 118 | Mulberries 76, 77, 132 Kippers, baked 56, 57, 124 Mullct, Grey, steamed 60, 61, 125 Red, steamed 60, 61, 125 Dushrooms, raw and fried 6, 88, 89, 136 Lard 38, 39, 118 148 Leeks, boiled 86, 87, 136 Alussels, raw and boiled .. 60, 61, 125 Lemons 76, 77, 131 Biustard .: 96, 97, 140 Lemon juice 76, 77, 131 Mustard and cress 88, 89, 136 Lemonade 11,91,95, 139 Mutton chops, taw, fried and Leinon curd 11, 92, 93, 138 grilled 40, 41, 118, 119 tarts. 12.98, 99, 141 Leg of, boiled and roast 42, 43 sole, fried and steamed 56, 57, 121 119 Lentils, raw and boued 86, 87, 136, 148 Scrag and neck, stewed 42,43 Lettuce 88, 89, 136 119 Ling, fried and steamed 56, 57, 121 Liver, Calf, fried. 38, 39, 118 Ox, fried 38, 39, 118 National wheatmeal bread 26, 27, 114 raw 9, 38, 39, 118 1-18 Loaf sugar.. 92, 93, 138 flour (85%) Lobster, boiled 58, 59, 125 28, 29, 115, 148 Loganberries, raw and tinned 76, 77, 131 Nectarines 76, 77, 132 Nuts 82, 83, 134, 148 Placaroni, raw and boiled 9, 28 29, 115 Macaroni cheese Oatmeal 21, 22, 108, 109, 146 30,31, 115, 148 biscuits Mackerel, fried 12, 100, 101, 142 58, 59, 125 Malt bread pomidge.. 30, 31, 115 26, 27, 114 Olives Malted Milk, Horlick's 8, 94, 95, 139 78, 79, 132 Olive oil Manitoba flour 28, 29, 115, 148 98, 99, 141 Omelette Margarine.. 22, 108, 109, 146 98, 99, 141 Marnalade Cheese.. 92, 93, 138 21, 108, 109, 146 Marmite 5, 6, 9, 94, 95, 139 Jam 17, 102, 103, 143 Jarrow, boiled Onions, raw, boiled and fried 88, 89, 136 7,88, 89 Meat, curried 19, 106 107, 145 136, 148 Spring paste 38, 39, 118 88, 89, 136 Medlars Onion sauce 76, 77, 131 23, 110, 111, 147 Megrim, raw, fried and steamed Oranges 58, 59 78, 79, 132 125 Orange juice 78, 79, 132 Melon, Cantaloupe cake 76, 77, 131 13, 100, 101, 142 Yellow Ovaltine 76, 77, 131 9.94.95, 139 Muild ale Ox kidney, raw and stewed 96, 97, 110 38, 39, 118 Milk, Condensed skimmed sweet. liver, Iried 38, 39, 118 ened 32, 33, 116 tongue, pichied 44, 45, 120 Milk, Condensed whole sweetened 32, 33 Oxo 5, 6, 94, 95, 139 116 Oysters, raw 60, 61, 125 Condensed whole unsweet- 32, 33, 116 Dried 32, 33, 116 Packet cheese Fresh skimmed .. 9, 32, 33, 116 32, 33, 116 Pale ale 96, 97, 140 Fresh whole 32, 33, 116 Pancakes 17, 104, 105, 144 ?? ened 154 CHEMICAL COMPOSITION OF FOODS 31 B? . >> .. 12 . 13 >> PAGES Parmesan cheese .. TAGES 9, 32, 33, 116 Post Toasties Parsley, raw 30,31, 115 88, 89, 136 Potatoes, New, bouled Parsnips, raw and boiled 88, 89, 136, 148 90, 91, 137, 148 Old, raw 88, 89, 137 Partridge, roast 42, 43, 339 baked, boiled," chips". Passion fruit 78, 79, 132 mashed, roast 90, 91 Pastry, economical 13, 100, 101, 142 137, 148 flaky and short 13, 100, 101, 142 Peel only 88, 89, 137 potato 13, 100, 101, 142 Sweet, boiled 90,91, 137 Peaches, Dried, rawand stewed 9,78 Potato cakes 23, 110, 131, 147 79, 132 pastry, raw and baked 13, 100 Fresh 78, 79, 132 101, 142 Tunned 78, 79, 132 | Potato soup 23, 110, 111, 147 Peas, Dried, raw and boiled 88.89 137 Powder custard 16, 102 303, 343 148 Prawns 62, 63, 126 Fresh, raw and boiled 88, 89, 137 Prunes, rawand stewed 80,81 133, 148 348 Pudding, Apple 15, 102, 103, 143 Split, raw and boiled 88, 89, 137 Beef steak 19. 106, 107, 145 148 Bread 15, 102, 103, 143 Tunned 88, 89, 337, 348 Bread and butter' 15, 102, 103 Peanuts 82, 83, 134, 148 143 Pears, Cooking, raw and stewed 78,79 Cabinet.. 15. 102, 103, 143 133 Canary 16, 102, 103, 143 Eating 78, 79, 132 Castle 16, 102, 103, 143 Tinned 78, 79, 133 Cheese 21, 108, 309, 146 Pearl barley, raw and boiled 26,27, 114 College 16, 102, 103, 343 148 Rice 18, 104, 105, 144 Pepper 96, 97, 140 Sago 18, 104, 105, 144 Pheasant, roast 42,43, 119 Semolina 18, 104, 105,144 Pie, Fish 20, 106, 107, 145 Suet 18, 104, 105, 344 Shepherd's 21, 106, 107, 145 Suet with raisins 18, 104, 105 Steak and kidney 21, 106, 107, 145 144 Vegetable 23, 110, 111, 147 Suet, with sultanas 18, 104 Pigeon. boiled and roast 42, 43, 119 105, 144 Pichards 60, 61, 125 Syrup sponge 18, 104, 105, 144 Pineapple, Fresh 80 81, 133 Tapioca 19, 104, 105, 144 Tinned 80, 81, 133 Yorkshire 19, 104, 105, 144 Plaice, raw, fried and steamed 60, 61, 325 Puddings, Queen of 17, 104, 305, 144 126 Pumpkin, raw 90, 91, 137 Plain biscuits, economical 13, 100, 101 Purée, Blackcurrant 92, 93, 138 142 cake, economical 13, 100, 101 142 Queen cakes 13, 100, 101, 142 chocolate 92, 93, 138 of puddings 17, 104, 105, 344 mixed biscuits 26, 27, 114 Quinces 80,81, 333 Plums, Cooking, raw and stewed 80, 81 133 Victoria dessert 80, 81, 133 Rabbit, stewed 44, 45, 120 Plum tart. 17, 104, 105, 144 Radishes 90,91, 137 Polished rice, raw and boiled 30, 31, 115 Raisins, dried 80 81, 133 148 Rarebit, Buck 21, 108, 109, 146 Pollack, fried 62, 63, 126 Welsh 22, 108, 109, 146 steamed 60, 61, 126 Raspberries, raw and stewed 80 81, 133 Pollan, fried and steamed 62, 63, 126 Red breat, steamed 46, 47, 121 Pomegranate jurce 80, 81, 133 cabbage, raw 86, 87, 135 38, 39, 118 Pork, chopped -30-2 197 Pork chops, grilled 42, 43, 44, 45, 320 Pork, Leg of, roast 42, 43, 120 SVI 1343 Lom of, roast and salt smoked. 42, 43, 120 148 sausage, raw and fried 44, 45, 120 Derringe 30, 31, 115 puuutti 38 . 31 OR > 11 1 INDEX 155 Roll, Jam.. 10 P 3 J PAGES PAGES Rock buns. 10, 13, 100, 101, 142 Skimmed milk, fresh 32, 33, 116 cakes 14, 100, 101, 142 dried 32, 33, 316 Roe, Cod, baked and fried 48, 49, 122 Smelts, frica 64, 65, 127 Herring, fried 54, 55, 124 Solc, fried and steamed 64, 65, 127 17, 102, 103, 143 Lemon, fricd and stcamcd 56 57 Sausage 20, 106, 107, 145 12+ Swiss 100, 101, 142 Soup 110,111 147 Runner beans, rawand bosicd $4, 85, 135 Potato 23, 110, 111, 147 Rusks 8. 26. 27. 114 Saya four and grits 30, 31, 115, 148 Rye 30, 31, 115, 148 ) Spinach, boiled 90,91, 137, 148 Ryvita 8,30,31, 115, 148 Split peas, raw and boiled 88.89, 137, 148 Sponge cake 14, 100, 101, 142 Sponge pudding, Syrup 18, 101, 105, 144 Sprats, Fresh, fricd 64, 65, 127 Sago 5, 30, 31, 115, 148 Smoked, grilled 64, 65, 127 pudding 18, 104, 105, 144 Spring cabbage, boiled 86.87, 135 Saithe, stcamcd 62, 63, 126 grecns, boiled 90, 91, 137 Salmon, Fresh, steamed 62, 63, 126 onions 88, 89, 136 tinned 62, 63, 126 Sprouts, Brussels, boiled 86, 87, 135 Salsify, boiled 90.91, 137 Stcak, raw, fried, grilled and Salt, Block 96. 97, 140 stewed. 36, 37, 117 Tablc 96, 97, 140 and kidney pie 21, 106, 107, 145 Sardıncs, tinned 62, 63, 126 Stew, Beef.. 19, 106, 107, 145 Sauce, Bread 22, 110, 111, 147 Irish 20, 106, 107, 145 Cheese 22, 110, 111, 147 St Ivel cheese 32, 33, 116 Egg 23 110, 111, 147 Stilton cheese 32, 33, 116 Onion 23, 110, 111, 147 Stockfish, boiled 66, 67,127 White 23, 110, 111, 147 Stout 96, 97, 140 Sausage, Beef, fried 44, 45, 120 Strawberries 80, 81, 133 Black 44, 45, 120 Strong ale 96, 97, 140 Breakfast 44, 45, 120 Sturgeon, steamed 66, 67, 127 (1943), raw and grilled 44, 45 Suet 44.45, 120 12) pudding, plain 18, 104, 105, 144 Pork, raw and fried 44, 45, 120 with raisins 18. 104, 105 Sausage roll 20, 106, 107, 145 Savoy cabbage, raw and with sultanas 18, 104, 105 boiled 86, 87, 135 144 Scallops, steamed 62, 63, 126 Sugar, Demerara 92, 93, 138 Scones 10, 14, 100, 101, 142 Granulated 92, 93, 138 22, 108, 109, 146 Loaf 92. 93, 139 Scrambled eggs 22, 108, 109, 146 | Sultanas dried 80, 81, 133 Sea bream, steamed 46, 47, 121 Swedes, raw and boiled 90, 91, 137. 148 Seakalc, boiled 90.91, 137 Sweet mixed biscuits 26, 27, 114 Sea trout, steamed 66, 67, 127 potatoes, boiled 90,91, 137 Semolina 30, 31, 115 Sweetbreads, stewed 41, 45, 120 pudding 19, 104, 105, 144 Swiss roll 100, 101, 142 Sheep's brain, boiled 36. 37, 117 Syrup, Golden 9,92, 93, 138 heart, roast 39, 39, 118 sponge pudding 18, 101, 105, 144 kidney, raw and fried 38, 39, 118 tongue, stened 44, 45, 120 Shepherd's pie 21, 106, 107, 145 Shortbread 14, 100, 101, 142) Table Salt 96, 97, 140 Short pastry, raw and baked 13, 100 Tangerines $0.81, 131 101, 142 Tapioca 5, 30, 31, 115, 148 Shredded Weat .. 8, 30, 31, 115, 148 pudding 19, 104, 105, 144 Shrimps 64, 65, 126 Tart, Apple 15, 102, 103, 143 Silver eels, raw and stened 50,51, 132 Custard 16, 102, 103, 143 123 Gooseberry 17, 102, 103, 113 Silverside, boiled .. 34, 35, 117 Jan 12. 98, 99, 141 Suloin, roast 34.35, 117 Lemon Curd 12, 98, 99, 14) Skate, fried 64, 65, 127 Plum 17. 104, 105, 144 . . Scotch egg.. 20 . IP .. + 2 te 156 CHEMICAL COMPOSITION OF FOODS 35 PAGES PAGES Tart, Rhubarb 18, 104, 105, 144 Vinegar 96, 97, 140 Treacle 19, 104, 105, 144 Viral 5,94,95, 139 Tea, Indian 94, 95, 139 Vita-leat. 8, 30, 31, 115, 148 infusion 94, 95, 139 Toad-in-the-hole 21, 106, 107, 145 Toasted white bread 26, 27, 114 Toffee 11,92, 93, 138 Walauts Tomatoes, raw and fred 5,90,91, 137 82, 83, 134, 148 Tomato chutney Water biscuits 11, 92, 93, 138 26, 27, 114 Watercress Tongue, Ox, picked 44, 45, 120 90, 91, 137 Welsh cheese cakes Sheep's, stewed 44, 45, 120 14, 100, 101, 142 rarebit Topside, boiled and roast 36, 37, 117 22, 108, 109, 146 Torsk, fried and steamed Wheat, Shredded.. 66, 67, 123 8, 30, 31, 115, 148 Treacle, Black Wbelks 66, 67, 128 9, 92, 93, 138 Treacle tart 19, 104, 105, 144 Whitebait, fried 68, 69, 128 Trifle White bread 26, 27, 114, 148 19, 104, 105, 144 White currants 72, 73, 130 Tripe, stewed 44, 45, 120 White of egg 32, 33, 116 Trout, steamed 66, 67, 127 flour 8, 28, 29, 115, 148 Sea, steamed 66, 67, 127 Turbut, steamed sauce 23, 110, 111, 147 66, 67, 128 63. 69, 128 Turkey, Toast Whiting, fried and steamed 44, 45, 120 Turnips, raw and boiled 90, 91. 137, 148 Winter cabbage, raw and boiled Winkles, boiled 68, 69, 128 Turnip tops, boiled 90,91, 137 86.87, 135 Witch, fried and steamed 68, 69, 128 .. Veil cutlet, fried 44, 45, 121 fillet, raw and roast 44, 45, 121 Veal, frozen, raw 44, 45, 221 Yellow ecls, air Vegetable pie 23.110, 111, 147 Yolk of egg Venson, 44, 45, 121 York ham, raw Victoria plums 80,81, 133 | Yorkshire pudding 50, 51, 123 32, 33, 1169 38, 39,113 19, 104, 105, 144 LONDON PRINTED AND PUBLISHIED BY HIS MAJESTY'S STATIONERY OFFICE OFFICE at the following adresses a Castle Street, Edinburg: 2; Andrew's Crexent, Cardiff. SOURCILSLEI Nucey Jetzt or through any bookseller 1946 Deceba net

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Front matter

The Chemical Composition Of Foods(second Edition)